Bostock with rhubarb

Bostock with rhubarb

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

Ingredients – syrup

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

Ingredients – frangipane cream

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


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


Wash and zest the orange thoroughly. Place all the ingredients in a saucepan and heat over medium heat until the syrup boils and the sugar dissolves.

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

Line a baking sheet with parchment paper. Place two slices of toast bread together and arrange them on the sheet. Brush each slice with the orange syrup using a 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 turns golden brown. Remove the finished bostocks from the oven and let them cool slightly before serving.

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