Tender shoots of gorgeously pink forced rhubarb are available now – simply cooked with a little sugar and spice, it is delicious with French Toast for weekend winter brunch.
Step 1In a frying pan, gently heat caster sugar, cardamom pods and the juice and finely-grated zest of oranges and a couple of tablespoons water until the sugar has dissolved. Simmer for 2-3 mins.
Step 2Strain, then return the syrup to the pan, add forced rhubarb and spread out in one layer. Cook over a low heat for 3-5 min, turning halfway until completely tender but holding its shape. Tip onto a plate to cool. Serve with French toast and a dollop of crème fraiche.
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