Bostock with Rhubarb

Bostock with Rhubarb

A delightful way to use up stale bread, inspired by French cuisine. Try this recipe for a unique sweet breakfast or a perfect snack for a picnic!


Orange Syrup:

  • Orange juice: 125 ml
  • Water: 60 ml
  • Sugar: 50 g
  • Orange: 1

Frangipane Cream:

  • Butter: 120 g
  • Brown sugar: 120 g
  • Egg: 1
  • Ground almonds: 120 g


  • Sliced bread: 8 slices
  • Rhubarb: 300 g
  • Flaked almonds: 4 tbsp


Step 1: Prepare the Orange Syrup Wash and zest the orange. Combine all the syrup ingredients in a saucepan and heat over medium heat until the syrup boils and the sugar dissolves.

Step 2: Prepare the Cream In a mixing bowl, cream the softened butter with sugar for about 5 minutes until fluffy. While still mixing, add the beaten egg and ground almonds. The cream should resemble a paste.

Step 3: Prepare the Bostocks Line a baking sheet with parchment paper. Place two slices of bread together and arrange them on the baking sheet. Brush each slice with the orange syrup. Then spread the frangipane cream on each slice and top with diced rhubarb. Sprinkle with flaked almonds. Bake for about 20-25 minutes until the cream is golden brown. Remove the baked bostocks from the oven and let them cool slightly before serving.

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