26 March 2018 / 8 Comments
Baked rhubarb with french toast
Rhubarb lovers hands up!!!! I have a DELICIOUSSSS recipe for you! Sweet (but not too sweet!I promise!) breakfast with a kick of tangy flavour coming from this humble but extraordinary plant to celebrate the upcoming season and longer days! I AM SO EXCITED on this side of the screen!
I’m writing to you from my garden today, with my favourite ‘green flamingo’ tea in the hand, while warming my face in the early sun and listening to the twittering birds. I am happy to report that SPRING is in the air lovely people! Finally, it’s here! And with Spring – all it’s delicious produce!
I first learnt about the ‘forced rhubarb’ when I moved to England 12 years ago and straight away I feel in love with it’s gorgeous bright pink colour and it’s ‘sweeter’ taste. To this day, it has never stopped fascinating me how it’s grown – in darkened sheds away from natural light, harvested by flickering candlelight – originally forced to provide an extra fruit in the winter when fresh fruit was difficult to come by. Well, fruit? It’s is a vegetable really!
It tastes ‘fascinating’ too! Enjoy!
Ps. A little about the inspiration for this recipe: ever since I saw the french Toast + rhubarb combo on Pinterest sometime ago, I could not wait for the rhubarb season! Although this recipe here is very different to the one on Sasha’s blog, the idea for serving rhubarb with french toast was sparked by her gorgeous images!
makes 4 portions
Note: The darker the fresh stems the ‘pinker’ it will be after baking. The pale pink stems might loose a lot of it’s colour in the oven, so they might not look as bright but trust me they are still super delicious!
FOR BAKED RHUBARB
400g forced rhubarb
2 blood orange, juiced
1 vanilla pod
60g caster sugar
FOR FRENCH TOAST
8 pieces of left over challah (from this recipe) or brioche
40 ml milk of your choice
1 teaspoon ground cardamom
20g-30g unsalted butter
a handful of almond flakes
Preheat the oven to 180C. Cut rhubarb into 3cm-4cm pieces and arrange them on a baking tray. Mix the blood orange juice with vanilla beans scraped from one pod and with the sugar. Pour over the rhubarb and bake it for 10-12 minutes until tender but still holding it’s shape. Longer you leave it in the oven, it will start going mushy and it will loose it’s beautiful bright colour too.
In the meantime, whisk the egg with milk and cardamom in a shallow bowl to combine. Place a slice of challah into the egg mixture to soak then flip it over to the other side. Spread the almonds flakes on a plate. Remove the slice of bread from the egg mixture and place it onto the plate with the almonds, coating both sides with the nuts. Heat the butter in a skillet over medium heat. Cook the toasts until golden brown on both sides. Add more butter to the pan if necessary and repeat with the remaining slice of challah.
Place a couple generous tablespoons of yoghurt in each bowl bowl, top it up with warm rhubarb pieces and some juices from the baking tray. Serve with warm french toast slices and drizzle with honey.