French toast with rhubarb

Season: Spring

Love this time of year on the food front. It may be the hungry gap, but we also have the pleasure of two magnificent UK organic crops in season now: rhubarb and asparagus. Both are available to order online as extras for your box order.

Here’s a simple but luscious French toast recipe, from edinburghfarmshop.co.uk. Alternatively, stewed rhubarb is excellent with overnight oats.

Ingredients

3 large rhubarb stalks

1 tsp vanilla essence (or ½ tsp vanilla paste)

1-2 tbsp of caster sugar

2 eggs

300ml of milk

4 slices of white loaf bread

2-3 tbsp of butter

2 tsp of icing sugar

TO SERVE:

Greek yogurt

Pistachio nuts

Honey or maple syrup

Method

Simmer rhubarb in a drop of water with some caster sugar for 6-8 minutes, or until the rhubarb is soft but still holds its shape. Be careful not to overcook as it becomes soft very quickly.

Beat the eggs with milk, icing sugar and vanilla. Dunk the bread and fry in butter until golden brown on both sides.

Serve with Greek yoghurt, pistachio nuts, honey or maple syrup.

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