Caramelised Yorkshire Rhubarb, Ginger and Plums on Sweet Brioche Eggy Bread

Name: Caramelised Yorkshire Rhubarb, Ginger and Plums on Sweet Brioche Eggy Bread
Yield: Serves 4
Ingredients: 4 tbsp clotted cream; 1 lime; Black Pepper and Lavender Womersley Vinegar or Sloe Gin; 4 slices brioche; 2 eggs; 100 ml milk; 200 g diced butter; 500 g Yorkshire forced rhubarb, chopped into pieces; 200 g brown sugar; 3 large plums, halved and stone removed; 10 g stem ginger, shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Great Book of Rhubarb

By Elaine Lemm

Published 2011

About

A delicious and innovative recipe from talented Yorkshire chef Robert Ramsden. Robert works as a development chef with Delifresh, Bradford. He is a huge supporter of all local foods especially Yorkshire rhubarb.

Ingredients

200 g diced butter
200 g brown sugar
500

Sandwich
Vegetarian

Method

Heat a heavy bottomed frying pan and add half the diced butter. Once melted add the brown sugar and melt slowly until it becomes a caramel.

Add the rhubarb, ginger and plums and leave to cook in the caramel until the fruit is soft – about five minutes.

Heat another pan and add the remaining butter, gently whisk the eggs with the milk and dip the slices of brioche into the mixtur