- 200g rhubarb, chopped into 3cm slices
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- 1 split vanilla pod
- 3 tbsp caster sugar
- ½ small orange, zested and juiced
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1 large egg
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 300ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 4 thick slices of white bread
- 2 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 100ml warm custard
Simmer the rhubarb with the vanilla pod, caster sugar and the zest and juice of the orange for 8-10 mins, or until the rhubarb is soft but holds its shape. Set aside.
Beat the egg with the milk in a shallow dish, add the bread and leave to soak for 1 min, turning once.
Fry in the butter over a medium heat for 4 mins, then flip and cook for 4 mins more, until golden on both sides. Top with the rhubarb and warm custard.
Choosing your breadUse a thick, hand-sliced loaf for these recipes. If using pre-sliced bread, soak it for half the time stated in the method.