Rhubarb jam with french toast

  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Rhubarb jam with french toast
  • 750 gram trimmed rhubarb, washed, cut into 4cm lengths
  • 750 gram white sugar
  • 1 tablespoon finely grated fresh ginger
  • 2 whole star anise
  • 2 tablespoon lemon juice
  • 1/2 cup water
  • 4 eggs, at room temperature
  • 1 cup milk
  • 40 gram butter
  • 8 slice sourdough (thick)
  • vanilla ice-cream, to serve
  • icing sugar, to dust


Rhubarb jam with french toast
  • 1
    In a large heavy-based saucepan, combine rhubarb, sugar, ginger, star anise, juice and 1/2 cup water. Cook and stir over moderate heat 2-3 minutes, until sugar dissolves. Bring to boil. Boil, stirring occasionally 25-30 minutes or until jam reaches setting point (see tip, or sugar thermometer should read 105°C). Carefully pour hot jam into hot sterilised jars. Seal while hot. Cool to room temperature.
  • 2
    In a medium bowl, whisk eggs and milk. In a large non-stick frying pan, melt half the butter over moderately high heat.
  • 3
    For each serve, dip 2 slices of bread, one at a time, into egg mixture until well soaked. Cook bread 2 minutes each side or until golden brown. Transfer to a serving plate; top with ice-cream and jam. Dust with icing sugar. Serve immediately.


Whole star anise is available from Asian grocery stores and delis; you can use a cinnamon stick instead. You'll need about 900g rhubarb (pre-trimmed weight). Setting point: To test if jam is ready for bottling, spoon a little onto cold saucer and freeze for a few minutes until cool. Run finger through jam. If surface wrinkles and jam stays in 2 separate portions, it's ready. Makes about 3 1/3 cups jam.