Rhubarb Bostock
To use your leftover rhubarb, turn it into a slightly sweet compote that you can add to plain yogurt or, better yet, to top a bostock. This French pastry is made with brioche bread coated with maple simple syrup and garnished with a mixture of marzipan and eggs. A few minutes in the oven and […]
Ingredients
- 4 cups (520 g) fresh or frozen red rhubarb, cubed (see note)
- 1 cup (210 g) sugar
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) maple syrup
- 8 slices brioche bread, about 1 inch (2.5 cm) thick
- 7 oz (200 g) almond paste (45%), cut into pieces (see note)
- 2 eggs
- 1/3 cup (55 g) pumpkin seeds
Instructions
- In a pot, combine all of the ingredients. Bring to a boil. Simmer for 15 minutes or until the rhubarb is translucent and the liquid is syrupy. Stir a few times during cooking to prevent the compote from sticking to the pot. Let cool.
To use your leftover rhubarb, turn it into a slightly sweet compote that you can add to plain yogurt or, better yet, to top a bostock. This French pastry is made with brioche bread coated with maple simple syrup and garnished with a mixture of marzipan and eggs. A few minutes in the oven and you’ve got a gourmet dessert.