Taylor Pass Honey French Toast with Honey Roasted Rhubarb

Prep Time 20-25 mins, Cook Time 5 min, Serves 4.

Ingredients

• 4 stems rhubarb
• 4 tablespoons Taylor Pass Beechwood Honeydew Honey
• 1 teaspoon finely grated ginger
• ¼ cup red wine (optional)
• 2 cups dairy or non-dairy milk
• 2 eggs
• 1 generous spoonful Taylor Pass Beechwood Honeydew Honey
• ½ teaspoon ground cinnamon
• 8 pieces Lucy’s Gluten Free “The Fruit One” Bread
• To serve: dairy or non-dairy yoghurt

Instructions

1. Preheat oven to 190 degrees Celsius.
2. Cut the rhubarb into 10cm long pieces. Place in an oven-proof dish. Drizzle with honey, add the grated ginger and pour over the wine. Toss together well.
3. Place in the oven and roast for 20-25 minutes, turning gently after 10 minutes.
4. Whisk together the milk, eggs, honey and cinnamon. Soak two pieces of bread at a time for 1-2 minutes.
5. Heat a pan over a medium heat. Add a drizzle of oil. Cook the French toast two pieces at a time until golden. Reduce the heat if it’s cooking too quickly.
6. Serve with a dollop of yoghurt, some rhubarb pieces and their syrup and finish with a generous drizzle of honey.