Rhubarb and Raspberry Jam with Ricotta Toasts

• 2 cups fresh raspberries
• 3 1/2 cups chopped rhubarb (about 1 pound)
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 10 (1 1/2-ounce) slices sturdy rustic bread, toasted
• 1 1/4 cups fresh whole milk ricotta cheese 

Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.

Serves 10 (1 toast, 2 T. cheese, 1/4 c. jam); 227 calories.

VERDICT: The jam seemed more saucy than jammy.  I used frozen raspberries, since I had them on hand, so that may have made the difference.  I also now realize I completely forgot to put in the vanilla.  Nevertheless, the overall effect of creamy ricotta and tart rhubarb was good.  Keep.