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Rhubarb and Ginger French Toast

Rhubarb and Ginger French Toast

Ah, rhubarb how I love thee. So lovely and pink in colour but deceptively sharp in taste. For me rhubarb is up there as one of the great British vegetables, even if it does masquerade as a fruit! English field rhubarb comes into season in April and the pink stalks are a wonderful indicator that spring is here. And with spring comes bank holiday! Lots of wonderful bank holidays! They really are such a gamechanger for the normal working week.

If you have one nearby, I recommend visiting your local farmers market to pick up some fresh rhubarb. I picked up my pink stalks at Balham Farmers Market which, as well as being on a par with supermarket prices, were large, thick stems. If you live in London, you can find where your nearest market is here.

Rhubarb is extremely versatile and can be paired with many different foods but none produce such a happy marriage as rhubarb and ginger. Ginger's warm spice neatly balances the tartness of rhubarb.

Bank holidays call for fabulous brunches and what better way to celebrate than with a stack of French toast and some gorgeous seasonal rhubarb and ginger compote. This recipe is very easy to size up or down, depending on your party size, and what's more, left over rhubarb compote can be stored in a jar and served with ice cream, custard, on toast, with porridge - just about anything really!

French toast works really well with Brioche but if you don't have brioche normal bread will work. You can get sliced brioche in most supermarkets - Waitrose even have it in their essentials range - someone clearly knew what they were doing when they made that call!

Rhubarb is very easy to prepare - simply trim at the stalk and the leaf (if not already done), wash and cut into 2cm chunks. Place into a sauce pan with sugar, grated (or finely chopped) ginger and some water and bring to a simmer. Cook on a low heat for 10 minutes, stirring every now and then.

For the French toast, combine eggs, milk, cream, vanilla extract and sugar in a bowl or wide, flat dish. Submerge the slices of brioche until generously coated on both sides and fry for a couple of minutes before flipping.

To serve, stack up your slices, dollop some Greek yoghurt and spoon over your compote!

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