Recipe: Waffles with Raspberry Rhubarb Marmalade

Preparation

1. 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.
2. Remove from heat and set aside.
3. Combine raspberries with lemon juice in a saucepan and cook over medium heat for approximately 15 minutes, breaking raspberries down as it cooks.
4. Once fully broken down, strain raspberries from the juice, and throw the pulp away.
5. 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
6. Cover and chill for two hours.
7. Once the consistency begins to firm up, move the mixture to desired containers, keep refrigerated and serve cold.