Poached Rhubarb French Toast
Cuisine: Poached Rhubarb French Toast
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
Poached Rhubarb French Toast
Orange & Ginger Rhubarb
  • 200g Rhubarb, sliced into smaller sticks.
  • 100g Raspberries
  • 1cm cubed fresh ginger
  • 500 ml water
  • Juice of 1 orange
French Toast
  • 400g brioche loaf
  • 1 organic egg
  • 150ml milk
  • 100ml Whipping cream
  • 2tbs maple syrup
  • 1tsp cinnamon
  • Greek Yoghurt
  • Handful of Pistachio nuts, crushed.
  1. Place all the ingredients for the rhubarb poaching liquid in a saucepan and bring to a simmer (everything except the rhubarb).
  2. Remove from the heat when bubbling and blend together until smooth.
  3. Return to the hob on a medium heat, adding in the fresh Rhubarb and poach for 3-4 minutes until Rhubarb starts to soften. Place to one side.
  4. Hand-whisk all the ingredients for the french toast coating in a bowl (everything except the brioche bread).
  5. Slice the brioche into thick 3cm cuts and dip into the mixture coating all over.
  6. Fry the dipped brioche slices in a frying pan on medium-high heat until golden brown on each side.
  7. Spoon out the rhubarb slices from the poaching liquid and serve warm with yoghurt and crushed pistaccio nuts. Add a drizzle of the poaching liquid for extra flavour!
  8. Don't throw away the poaching liquid! This can be kept in the fridge and is great for adding to yoghurts for a snack.
Recipe by Wellness & Travel Blogger at https://carlyneave.com/poached-rhubarb-french-toast/