Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.

Make Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie for a melty, tart-sweet brunch favorite.

Ingredients

• 2 cups rhubarb (diced)
• juice of 1 lemon
• 1/4 cup honey (add more if a sweeter jelly is prefered)
• 1/4 cup coconut or granulated sugar
• 1 vanilla bean (seeds scraped (optional))
• 1 cup fresh berries (I used a mix of blueberries and raspberries)
• 4 slices of bread (I used Texas toast, but whole grain or gluten free bread works great too!)
• 1-2 tablespoons Rhubarb Jelly (or your favorite store bought jelly/jam)
• 1-2 tablespoons creamy peanut butter
• 2 eggs
• a couple splashes of heavy cream or milk
• pinch of salt
• butter (for the pan)
• powdered sugar (for dusting)

Instructions

Step 1: Cook the Rhubarb Berry Jelly

Combine the diced rhubarb, juice of one lemon, honey, sugar, the scraped vanilla seeds and two tablespoons of water in a saucepan and bring to a vigorous simmer. Stir frequently as the rhubarb softens into a pulpy mass, taking care as it may splatter; once softened, fold in the fresh berries and continue cooking until they burst and the mixture thickens into a glossy jam, about eight minutes. Taste and adjust sweetness with more honey if you prefer a sweeter, less tart jelly. Remove from the heat and allow the hot jam to rest undisturbed for about ten minutes so it gels slightly before transferring.

Step 2: Transfer, Rest and Chill

Spoon the warm rhubarb‑berry jam into a small wide‑mouth jar or a modern matte grey ceramic bowl so it cools evenly; scrape any sticky vanilla seeds and fold them through. Let it cool at room temperature until it stops steaming, then place in the refrigerator until chilled and spreadable. The finished jelly should be thick, pulpy with visible berry skins and flecks of vanilla, glossy but not runny — perfect for spreading on bread.

Step 3: Assemble the Peanut Butter and Rhubarb Jelly Sammies

Lay the four slices of bread flat and spread creamy peanut butter on two slices and a generous layer of the chilled rhubarb berry jelly on the other two. Sandwich each peanut butter slice with a jelly slice, pressing gently so the filling reaches the edges and a little jam peeks out. Keep assembled sandwiches resting briefly on a clean surface so they hold together before the next step.

Step 4: Whisk, Dip, Pan‑Fry and Serve

Whisk two eggs with a couple splashes of heavy cream or milk and a pinch of salt in a shallow bowl until smooth. Melt a knob of butter in a skillet over medium heat, then dip each sandwich both sides into the egg mixture so the bread soaks slightly but doesn’t collapse. Pan‑fry the sandwiches until a deep golden brown and crisp on each side (about four minutes per side), then transfer to a rustic serving plate, dust lightly with powdered sugar, and serve hot while the peanut butter is melty and the rhubarb jelly is warm and glossy.

Notes

• Use thick slices of bread to prevent collapse when dipping and frying.
• Make the rhubarb berry jelly ahead to save time on the day of serving.
• Substitute sunflower or almond butter for peanut butter to accommodate allergies.