Name: Rhubarb jam with french toast
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food