French toast with rhubarb and blood orange compote
Beautiful pink forced rhubarb in February is such a welcome sight after the stark winter months. It serves as a reminder that despite the cold weather and dark days… good things are on the way.
I love the story of how forced rhubarb is grown and harvested. It’s so romantic – a love story in itself. The Rhubarb triangle is an area of land in Yorkshire famous for producing early forced rhubarb because it’s wet cold winters provide the perfect growing conditions for Siberian-born rhubarb. The plants spend two years in the fields soaking up the sun and are then transported to forcing sheds where they are grown in warm, dark conditions. The carbohydrates stored in the plants roots from their days in the sun are transformed into glucose giving rhubarb it’s characteristic sweet and sour taste. The crimson stalks are harvested by pickers at midnight by candlelight as exposure to light would stop the growth.
This recipe for French toast with rhubarb and blood orange compote makes the perfect spring breakfast.
You will need:
4 slices of thick cut bread
juice of a blood orange
2oz brown sugar
To make it:
Preheat the oven to 200 degrees.
Cut the rhubarb into chunks and put in an oven dish.
Sprinkle with sugar and squeeze over the orange juice
Bake for 15 minutes until soft.
Pour into a container
Mix the eggs and milk together in a shallow bowl until combined.
Dip thick slices of bread into the custard mixture until soaked. Add a knob of butter to a non stick frying pan and put the bread slices in
Cook for a few minutes on each side until golden.
Serve the toast with a dollop of rhubarb compote and creme fraiche on top and finish with a drizzle of honey.
Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram