Peanut Butter & Rhubarb Jelly French Toast Sandwich

Rhubarb season is one of my favorite food seasons -- that and pretty much all of the spring and early summer produce because I like ramps and garlic scapes too. This week we pick up our first CSA of the season and I can't wait to see what produce we get this summer. I've been saving ideas on Pinterest all year in anticipation of our basket.

We made this french toast sandwich as a dessert after making a simple sheet pan dinner and it was something that we both really enjoyed. The rhubarb jelly is fun and it's something that you can use with sandwiches for lunch or breakfast throughout the week. Dave also mixed the leftovers into yogurt and granola. The peanut butter adds a creamy element to the sandwich and gets slightly melted once the sandwich is cooked in the pan. The rhubarb-blueberry jelly is tart and adds a unique twist to the traditional flavors of rhubarb-strawberry.

Recipe slightly adapted from Half Baked Harvest.

Rhubarb-Blueberry Jelly
-2 cups rhubarb, diced
-juice of 1 lemon
-2 tablespoons of honey 
-1/4 cup granulated sugar
-1 tablespoon vanilla extract
-1 cup frozen blueberries

Peanut Butter & Rhubarb Jelly French Toast Sandwich
-4 slices of bread (I used brioche)
-3 tablespoons Rhubarb-Blueberry Jelly
-2 tablespoon creamy peanut butter
-1 egg
-a splash of milk
-1/2 tablespoon butter for the pan

I completed this step before making dinner, that way the jelly had time to set and cool. To make the Rhubarb-Blueberry Jelly combine the rhubarb, lemon juice, honey, sugar, vanilla extract, and 2 tablespoons of water in a small saucepan. Cook over high heat while stirring continuously until the rhubarb softens and breaks down. Add the blueberries and cook until the berries start to break down and the mixture becomes jelly-like. Taste and add additional honey/sugar according to personal preference. Remove from the heat and allow to cool. Place in the fridge until ready to use.

To make the sandwiches, lay the pieces of bread out on a clean counter or cutting board. Spread two pieces of bread with Rhubarb-Blueberry Jelly and spread the other two slices with the peanut butter. Sandwich the two pieces of bread together to make a sandwich and then whisk together the eggs and milk in a shallow bowl.

Heat a skillet over medium heat and add in the butter. Once the butter has melted, soak the completed sandwiches in the egg mixture for a minute on each side. Place the sandwich into the hot skillet and cook until golden brown on both sides, about 3-4 minutes per side. Serve hot!


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