Vanilla roasted rhubarb is a sweet and delectably tart topping to pillowy French toast. This easy and elegant breakfast celebrates the glory of spring produce in a deliciously simple way. Easier than pie and faster than cake, roasted rhubarb French toast may be the best use of those sweet-tart stalks.
I’ve been trying to make the most of rhubarb’s short season by using it in an array of both sweet and savory dishes. Pickled, roasted, and even pan-seared, my love for this hyper-seasonal veggie knows no bounds.
I actually find it funny when I ask most people if they’ve ever tried rhubarb, 90% of the time the response is “only in pie”. While a strawberry rhubarb pie is indeed one of life’s great gifts, they are so many other delicious options!
When you’re shopping for rhubarb, look for redder, thinner stalks; they’re the sweetest and most tender. Avoid the fatter, greener stalks, as they tend to be more tart (err, bitter).
And although most farmers or grocery stores will have already removed them, if you see leaves, chop ’em off as soon as you get home. The leaves contain concentrations of oxalic acid, which are poisonous to both humans and animals. Yikes!This recipe is incredibly versatile, as the roasted rhubarb can be added to a bowl of oats, spread on toast, or even used as a stand-in for jam in a classic PB&J (<–winner). The coconut sugar and vanilla highlight the vegetable’s subtle sweetness and enrich it with warm, cozy flavors.
Make a batch over the weekend and use any leftovers throughout the week to add an extra layer of decadence to breakfast or dessert. Warmed up and spooned over vanilla ice-cream (ok, or Greek yogurt) is also a fabulous option. I like to add a generous dollop of whole-milk Greek yogurt and crushed pistachios to this recipe for an extra jolt of protein and heart-healthy fats. Finish it off with a light drizzle of local honey or pure maple syrup and brace yourself for an absolutely divine breakfast or brunch.
Now let’s all go snatch some rhubarb before it ghosts us again!
- 2 cups rhubarb, sliced into 2 inch pieces (about 3 stalks)
- 1 Tbsp. coconut sugar
- 1 tsp. vanilla extract
- 1 tsp. melted grass fed butter or coconut oil
- ¼ tsp. sea salt
- 3 eggs
- 1 Tbsp. water
- ½ tsp. cinnamon (optional)
- 8 slices whole grain bread
- ½ cup plain whole-milk Greek yogurt
- 2 Tbsp. crushed pistachios
- Honey or pure maple syrup
- Preheat oven to 350°F. Combine rhubarb, coconut sugar, vanilla, oil (or butter), and sea salt in a bowl. Toss to combine. Let stand 10 minutes. Pour out into an 8x8 square baking dish. Bake for 20-25 minutes, until softened.
- Heat a large nonstick skillet over medium heat. Spray with nonstick spray or coat with additional coconut oil or butter.
- Place eggs, water, and cinnamon in a wide-rimmed bowl; whisk to combine. Dip each bread slice into egg wash, coating both sides. Place on pan and cook, 2 to 3 minutes per side, until golden brown. Repeat with remaining bread. Place 2 pieces French toast on each of 4 plates. Top each serving with 2 Tbsp. Greek yogurt. Divide rhubarb mixture and pistachios evenly over top. Drizzle with honey or pure maple syrup.