Waffles with Raspberry Rhubarb Marmalade is a surprising solution to what to serve for a fun spring breakfast. Everyone knows rhubarb goes with strawberry, but we turned the tables and put raspberry in to create a unique marmalade that will give you a sweet touch at breakfast.
This recipe makes 1 pint. It is part of our First Harvest series, celebrating the early spring vegetables with new suggestions for bringing them to your table! Check them all out at this link.
Foodie Byte
The marmalade is best served ice cold. It brings out the flavors and is a nice contrast to a fresh, hot-off-the-griddle waffle. Use cheesecloth to strain the berries if you want to avoid seeds.
Ingredients
6 cups chopped rhubarb
3 cups whole raspberries
1 cup lemon juice
2 cups of sugar
1 cup of water
Preparation
Combine chopped rhubarb, sugar and water in saucepan and cook over medium heat, stirring occasionally to keep from burning, for approximately 15 minutes or until rhubarb is completely broken down.
Remove from heat and set aside.
Combine raspberries with lemon juice in a saucepan and cook over medium heat for approximately 15 minutes, breaking raspberries down as it cooks.
Once fully broken down, strain raspberries from the juice, and throw the pulp away.
Combine the raspberry juice with the broken down rhubarb in a mixing bowl, if you find the mixture to be too tart, add a tablespoon of sugar at a time to your liking
Cover and chill for two hours.
Once the consistency begins to firm up, move the mixture to desired containers, keep refrigerated and serve cold.
source FoodChannel http://ift.tt/1plYXuL
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