This article was written for Annabel & Grace, which is now part of Rest Less.
Rhubarb Pain Perdu
Ingredients:
100ml whole milk
1 egg
2 thick cut slices of brioche
Butter
4 sticks of pink rhubarb
3 tbsp sugar
100ml water
Creme fraiche, to serve
Whisk the milk with the egg. Soak your slices of brioche in the egg mixture.
Melt a scoop of butter in a frying pan until foaming, then fry your bread until golden brown.
Meanwhile, poach slices of rhubarb in the water and sugar until just tender.
Serve with a spoon of creme fraiche.
Be prepared this pudding does not look aesthetically appealing however it has a ‘Wow’ factor when it hits the taste buds. It is the only fruit my son really likes and it is a pudding that he can cook easily and impress his mates.