Rhubarb compote and almond milk french toast1

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!

Rhubarb compote and almond milk french toast2

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.

Rhubarb compote and almond milk french toast3

Rhubarb compote and almond milk french toast4

What are your favourite rhubarb recipes?

Thanks for stopping by! Have a lovely day. xS