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

Preparation info
  • Serves


    • Difficulty


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.


  • 200 g diced butter
  • 200 g brown sugar
  • 500


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