Bostock with rhubarb

Bostock with rhubarb

A delicious idea for using stale bread, inspired by French cuisine. Try this recipe for a unique sweet breakfast or the perfect snack for a picnic!


Orange syrup

  • Orange juice – 125 ml
  • Water – 60 ml
  • Sugar – 50 g
  • Orange – 1 piece

Frangipane cream

  • Butter – 120 g
  • Brown sugar – 120 g
  • Egg – 1 piece
  • Ground almonds – 120 g


  • Slices of toast bread – 8
  • Rhubarb – 300 g
  • Flaked almonds – 4 tablespoons


Thoroughly wash the orange and grate its zest. Place all ingredients in a saucepan and heat over medium heat until the syrup boils and the sugar dissolves.

Beat the softened butter with sugar in a mixing bowl for about 5 minutes until fluffy. While still mixing, add the beaten egg and ground almonds. The cream should resemble a paste.

Line a baking sheet with parchment paper. Fold the slices of toast bread in pairs and place them on the baking sheet. Brush each slice with the orange syrup using a pastry brush. Then spread frangipane cream and diced rhubarb on each slice. Sprinkle with flaked almonds and bake for about 20-25 minutes until the cream is golden brown. Remove the finished bostocks from the oven and let them cool slightly before serving.

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