French toast with springtime rhubarb compote

Posted on 1 min read

Spring has sprung! And so has the rhubarb in our community garden. FINALLY! This year I don’t want to miss the relatively short harvest time. With good care and suitable conditions, the season can start as early as the end of April. Traditionally it ends on the day of St. John, June 24th.

There are two main reasons for this:

  • Summer-picked stems have a higher concentration of toxic oxalic acid.
  • The growth spurt at the end of June is used exclusively to regenerate a rhubarb plant

So let’s enjoy these wonderful vegetables as often and in as many different ways as possible. Here is a recipe that reminds me of my childhood: French Toast. This is definitely a healthier version than I used to eat (due to the absence of refined sugar)

French toast with springtime rhubarb compote
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Rezept drucken
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
French toast with springtime rhubarb compote
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time
20 minutes 30 minutes
Ingredients
French Toast
Rhubarb
Topping
Servings: people
Units:
Instructions
French Toast
  1. Crack the eggs & whisk them in a bowl.
  2. Add salt, flour, coconut milk, vanilla bean, honey or maple syrup and mix well.
  3. Cut the bread into slices and soak in the liquid mixture for about 30 minutes (the longer the better). In the meantime prepare the compote!
  4. Heat 1 tbsp of oil in a frying pan. Fry the bread slices on both sides until golden brown.
  5. At the end serve with fruit compote, nuts, coconut, (dried) berries/fresh fruit. Bon appetit.
Rhubarb Compote
  1. Chop the rhubarb into small pieces and place them in a large pot with all the ingredients. Simmer everything for about 10-15 minutes (at medium heat).

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