Vanilla fried rhubarb on sugar brioche

Original Recipe

Almost like jam on toast, the rich sugary brioche is a good backdrop to the sharp rhubarb.

Serves 4

Ingredients

• 1 vanilla pod (or 2 teaspoon of vanilla extract)
• 50g unsalted butter
• 50g icing sugar, plus extra for dusting
• 4 sticks rhubarb, sliced into quarters
• 4 slices brioche
• Clotted cream or creme fraiche, to serve (optional)

Method

1. Scrape out the vanilla seed and mix with the butter and icing sugar. Reserve the pod.

2. In a large frying pan, heat the vanilla butter. As soon as it has melted, add the rhubarb and cook over a low heat until just tender.

3. Meanwhile, sift a little more icing sugar on to the brioche, then grill on medium. Once it has started to colour, divide between four plates, then top with the rhubarb and butter. Serve with the cream if you are feeling indulgent.