STEWED RHUBARB WITH FRENCH TOAST

PREPARATION TIME: 10 MINS

(+ STANDING)

COOKING TIME: 25 MINS SERVES 4 (AS A BREAKFAST)

2 x 60g eggs, lightly whisked 125ml (1/2 cup) buttermilk

Pinch ground cinnamon

20g light margarine

8 x 0.5cm thick (160g) slices

sourdough bread

80g (1/3 cup) diet vanilla yoghurt

Stewed rhubarb

250g (1/2 bunch) rhubarb, trimmed,

washed, cut into 2cm pieces 2 small apples, peeled, sliced 1 cinnamon stick, broken in half 2 Tbsp caster sugar or granulated

sugar substitute

2 Tbsp water

1 To make the stewed rhubarb, put rhubarb, apples, cinnamon, sugar and water in a medium saucepan. Cover and bring to a simmer over medium-high heat. Reduce heat to medium and cook, covered, for 7-8 minutes or until rhubarb softens. Set aside, covered, for 5 minutes. Transfer to a bowl. Discard cinnamon.

2 Whisk the eggs, buttermilk and cinnamon in a shallow dish. 3 Heat half the margarine in a large non-stick frying pan over medium-high. Dip half of the bread in the egg mixture, allowing any excess to drip back into the dish. Add the bread to the pan and reduce heat to medium. Cook for 2 minutes each side or until light golden brown. Place bread on a plate and cover loosely with foil to keep warm. Repeat with remaining margarine, bread and egg mixture.

4 Place 2 pieces of bread on each serving plate. Top with the rhubarb mixture and a dollop of yoghurt. Serve.