Twist On: Gourmet Traveller: Rhubarb and Mascarpone French Toast.
Slender, vibrant stems of rhubarb had been a regular temptation on recent trips to the markets, so coming across this Gourmet Traveller recipe was all the excuse I needed. My main change to this recipe was more of an “untwist”: the recipe calls for sourdough, which I don’t see working that well, so I switched it out for the more classic brioche. I also soaked and fried the bread on both sides, rather than just the bottom. The combination of these changes requires a doubling of the egg and milk mixture used to soak the brioche. Naturally there were more twists:
- The recipe calls for far too much honey, both on the roasted rhubarb and in the mascarpone. I used maybe half as much, and wouldn’t want any more unless my rhubarb was particularly sour.
- I also toned down the orange juice in the rhubarb jam, adding a little of the zest instead.
- Keep on eye on the rhubarb, I put mine in the oven before it got to temperature and checked it after 12 minutes to find it was already a bit past the ideal!
The end result was worth the effort. My favourite aspect is having the rhubarb two ways — the jam was sweeter with a hint a spice and a good hit of orange, while roasting gave a more pure rhubarb flavour. If you can get your hands on some tender rhubarb, give it a shot!