As Easter approaches, many of us will be indulging in classic festive fare, with slow-roasted lamb shoulder taking centre stage at the dining table. This rich, tender dish is a beloved tradition, symbolising the season's warmth and abundance. To complement this hearty main, a delightful rhubarb-based dessert offers a perfect finish, blending sweet and tart flavours that herald the arrival of British spring.
The Rhubarb Season: A British Spring Star
Rhubarb stands out as one of the few homegrown stars of early British spring, with its vibrant pink stalks adding colour and flavour to seasonal dishes. We are currently transitioning from the forced rhubarb season, where stalks are grown in dark sheds by candlelight, to the outdoor-grown season, which produces thicker and slightly more tart stems. Both varieties are excellent for cooking, though adjustments in sweetness and cooking times may be needed depending on the type used.
Oven-Poached Rhubarb: A Versatile Base
This week's recipe features a simple method for oven-poaching rhubarb, creating a soft and syrupy treat that can be enhanced with classic flavour partners. Consider adding sliced ginger, vanilla pods, cardamom, citrus zest, or star anise to elevate the dish. The poached rhubarb serves as a wonderful accompaniment to overnight oats, cake and custard, or a creative twist on French toast-style hot cross buns.
French Toast-Style Hot Cross Buns with Rhubarb
Transform leftover hot cross buns into a decadent dessert with this innovative recipe. Even if the buns are slightly past their prime, they can be revived into a delicious treat, though in many households, such leftovers are a rarity. The combination of soaked buns, fried to golden perfection, paired with poached rhubarb and crème fraîche, makes for a festive and satisfying end to an Easter meal.
Recipe: Rhubarb and Hot Cross Bun French Toast
Ingredients:
- 400g rhubarb, approximately £2.77
- 4 hot cross buns, around £1
- 200g crème fraîche, about 75p
- 3 medium eggs, roughly £1.80
- Additional items: caster sugar, water or orange juice, milk, butter, optional cinnamon and maple syrup
Method:
- Preheat the oven to 180C/160C fan/gas 4. Rinse and trim the rhubarb, cutting it into 4cm pieces. Place in a small baking dish with 4 tbsp caster sugar and 1 tbsp water (or the juice of half an orange). Cover tightly with foil and bake for 20 minutes, or until the rhubarb is soft and syrupy. If the juices are too loose, separate and simmer them. Set aside to cool.
- Heat a large frying pan over medium-high heat. Whisk the eggs in a bowl with 5 tbsp milk (and a pinch of cinnamon, if desired). Split the hot cross buns in half and turn them in the mixture, allowing them to soak briefly.
- Add a generous knob of butter to the pan and fry the soaked hot cross buns for 3-4 minutes on each side, until golden and crisp.
- Serve the hot cross buns on plates with the poached rhubarb and its syrupy juices, topped with a generous spoonful of crème fraîche. For extra sweetness, a drizzle of maple syrup can be added.
This recipe not only makes use of seasonal rhubarb but also offers a clever way to repurpose hot cross buns, ensuring that every element of your Easter feast is enjoyed to the fullest. Whether you're hosting a large gathering or enjoying a quiet meal, these dishes bring a touch of tradition and innovation to the table.
