<p>The star ingredient of this spring must be rhubarb. We kind of experimented with it this year. We covered half of our rhubarb with a large pot and this way we forced it to grow in the dark. The result was awesome. The rhubarb stalks are a lot sweeter, they have a smooth texture and are overall perfect for desserts or for breakfast treats like this one. Sweet french toast with whipping cream, poached rhubarb and pistachios. Absolutely delicious. Breakfasts like these give us so much energy so they are completely worth extra 10 minutes in the morning + the combination of flavors and textures is just amazing. Soft and fluffy french toast, sweet whipping cream with sour poached rhubarb and a bit of crunchy pistachios. Wonderful.</p>
Place caster sugar, water and white wine into a saucepan. Bring to a boil, cook for about 3 - 4 minutes, then remove from the heat. Add the raspberries and blend everything into a smooth poaching liquid.
Poach the rhubarb
Clean the rhubarb stalks and cut them into small chunks, about 5cm / 2 inch long. Pour the poaching liquid into a large saucepan. Add the lemon juice and lemon zest and thinly sliced ginger. Bring to a boil, add the rhubarb chunks and cook for about a minute or two. Remove from the heat, drain the poached rhubarb and reserve the poaching liquid. Pour the poaching liquid back to the saucepan and return to the medium-high heat. Continue to cook for about 5 - 10 minutes to reduce the liquid. Remove from the heat and set aside to cool slightly. When the liquid cools, add the rhubarb and set aside until needed.
In a small bowl combine the whipping cream, milk, egg, caster sugar and a pinch of sea salt. Dip each slice of brioche bread in the mixture. In medium skillet, melt butter over medium heat. Fry slices of bread until golden brown, for about 5 minutes on each side, on low heat.
Serve the french toast with poached rhubarb, poaching liquid, a bit of whipping cream and sprinkled with chopped pistachios. Bon appetite.