Peanut Butter and Rhubarb Jelly Hot French Toasted Sammie.

Instructions !Jelly Combine rhubarb, juice of 1 lemon, honey, sugar, vanilla bean seeds and 2 tablespoons water in a sauce pan and heat over high heat. Cook, stirring, over high heat, until the rhubarb softens and becomes a pulp. Be careful, the mixture will splatter. Add the berries, cook until the berries turn into jam and the liquid has mostly evaporated from the pot, about 8 minutes. Taste, add additional honey if you prefer the jelly more sweet and less tart. Remove from the heat and allow the jelly to sit undisturbed about 10 minutes. Place in the fridge until ready to use. !Sammies Lay the pieces of bread flat on a work surface. Spread two pieces of bread with jelly and then spread the remaining two with peanut butter. Sandwich the jelly side with the peanut butter side. In a shallow bowl, whisk together the eggs with a couple splashes of cream or milk. Whisk in a pinch of salt. Place a skillet over medium heat and add the butter to melt. Once hot, dip both sides of each sandwich in the egg mixture, making sure the eggs are soaking into the bread. Place the sandwich in the hot skillet and cook until golden brown on both sides, about 4 minutes per side. Remove to a serving plate and dust with powdered sugar if desired. Serve while hot!!