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Cinnamon toast with roasted rhubarb and yoghurt

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. For the cinnamon toast, place the cream, eggs, sugar and cinnamon into a bowl and whisk to combine.

  3. Dip the bread slices into the cream mixture until thoroughly soaked.

  4. Melt the butter in a large frying pan and fry the bread for 2-3 minutes on each side, or until golden-brown. Set aside to keep warm.

  5. For the yoghurt, place the yoghurt and honey into a bowl and mix well.

  6. For the rhubarb, place the chopped rhubarb into a small ovenproof frying pan and sprinkle with the sugar. Cook over a medium heat for 2-3 minutes, then transfer to the oven and bake for 10-12 minutes.

  7. To serve, place the toast onto a serving plate along with the roasted rhubarb and the yoghurt.

Ingredients

For the cinnamon toast

  • 100ml/3½fl oz double cream
  • 2 free-range eggs, beaten
  • 1 tbsp soft brown sugar
  • 1 tsp cinnamon
  • 2 thick slices white bread
  • 25g/1oz unsalted butter

For the yoghurt

  • 100g/3½oz Greek yoghurt
  • 50ml/2fl oz honey

For the roasted rhubarb

  • 100g/3½oz rhubarb, chopped
  • 25g/1oz brown sugar

Shopping List

Cinnamon toast with roasted rhubarb and yoghurt

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Other

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