Nigel Slater's recipe for rhubarb, elderflower and brioche toast

Cut 500g rhubarb, trimming off any tough ends or dry tips from the stems. Cut into 3cm lengths, then place in a shallow casserole dish in a single layer.

Finely grate the zest of 1 medium-sized orange and set aside.

Press 2 medium-sized oranges over the rhubarb and sprinkle with 3 tablespoons caster sugar.

Bake for 20 minutes at 200C/gas mark 6 or over moderate heat in a saucepan until the rhubarb stalks are soft and tender.

Cut 4 small slices of brioche or milk bread and place them on a baking sheet. Toast them under a hot broiler until golden brown. Mix 8 tablespoons of rhubarb juice with 4 of elderflower syrup. Stir in the reserved orange zest. Drizzle each slice of toasted brioche with a little juice, reserving some for later, then place several pieces of rhubarb on each slice. Pour out the remaining juice, place the brioche under a hot grill and cook for a few minutes, then serve with cream or custard. Enough for 2

If you bake rhubarb in the oven, it's more likely to hold its shape than if you bake it in a casserole.< /p>

Instead of the elderflower cordial, you can use a little brandy or blackcurrant, lightly dusting the brioche rather than baking it dip.

Add a little sloe gin to the rhubarb while cooking.

I used panettone to instead of the brioche and it works very well. If all else fails, it's also very good made with pain au lait.

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