3 eggs, lightly whisked
150 ml milk
50g caster sugar
½ tsp ground cinnamon
40g unsalted butter
8 slices thick crusty sourdough bread
300g pot honey & vanilla yoghurt
8 stems rhubarb
2/3 cup caster sugar
1/3 cup orange juice
1 tbsp chopped glacee ginger
Preheat oven to 180C (160C fan-forced).
To prepare the rhubarb, cut it into 10cm lengths. Place in a shallow roasting pan.
In a small saucepan, combine sugar, orange juice and ginger together over a medium heat, stirring until sugar has dissolved.
Pour mixture over the rhubarb, cover with foil and cook in preheated oven for 15 minutes. Remove foil and cook for a further 15 minutes or until rhubarb is tender, but still holding its shape.
Remove from oven and set aside to cool to room temperature.
For the French, toast whisk the eggs and milk together in a bowl until well combined and on a separate plate combine sugar and cinnamon together for later.
Heat a large non-stick frying pan over a medium heat and melt a little of the butter.
Dip two slices of bread at a time into the egg mixture, place in pan and fry for 1–2 minutes on each side, until golden.
Remove the French toast from the pan and dip on both sides in the cinnamon sugar. Repeat with the remaining slices of bread.
Serve two slices of French toast topped with slow roasted rhubarb and a dollop of vanilla yoghurt per person.
Three ways with rhubarb
Comport: For an easy compote, trim and slice a bunch of rhubarb into 5cm pieces. Wash under cold water, place in a large mixing bowl with 1/3 cup caster sugar and 125g raspberries, tossing until evenly coated. Heat a non-stick frying pan over a medium heat and add rhubarb mixture, turning every 2–3 minutes to prevent sugar from burning. Cook until fruit becomes soft and sugar caramelises.
Topping/fool: The roasted rhubarb in this recipe can also be used to top custard tarts, a pavlova, rice pudding or folded through whipped cream with crushed meringue for a quick fruit fool.
Crumble: Rhubarb crumble is so quick – simply cook a bunch of trimmed, chopped and washed rhubarb with 1/3 cup caster sugar for 5 minutes or until soft. For the crumble, rub 125g each of four, butter and sugar together with 1/4 cup each of oats and almonds plus 1 teaspoon ground ginger until mixture is well combined and looks like coarse breadcrumbs. Bake in 180C oven for 30 minutes or until crumble is golden.