RHUBARB FRENCH TOAST

I always look forward to rhubarb season because rhubarb season means summer is on its way AND because there are a ton of pretty amazing recipes you can make. I had some rhubarb and strawberries in the house the other day and whipped up this almond milk french toast with a rhubarb and strawberry compote and it was delicious!

Ingredients for the compote: 1 stick of rhubarb, a handful of strawberries (I used 6), 1 tablespoon of sugar, water. Method: chop up the rhubarb and strawberries into chunks and place in a saucepan with a splash of water and the sugar. Let the fruit simmer on a medium heat for about 5 minutes stirring regularly so the compote doesn’t stick to the bottom. Taste and add sugar according to taste (watch out – it’ll be very hot.) Remove from heat when you get a jam like consistency.

Ingredients for the french toast: 1 egg, 125ml almond milk, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla extract or vanilla paste, 3 slices of day-old (or slightly older) bread. Method: Whisk the egg together with the almond milk, cinnamon and vanilla extract in a dish suitable for soaking the bread. Soak the bread on both sides and fry in a non-stick frying pan until golden.

Serve french toast with warm compote, fresh strawberries and a little maple or agave syrup for the perfect final touch.

What are your favourite rhubarb recipes?

Thanks for stopping by! Have a lovely day. xS