Preparation

• 1
  Preheat the oven to 180 degrees, 160 degrees fan oven.
• 2
  Cut the rhubarb into thick chunks or, if the stems are thin, into short lengths. Place in an ovenproof dish.
• 3
  Finely zest and juice the orange and add both to the rhubarb, then stir in 3 tablespoons of runny honey and a teaspoon of vanilla extract. Stir gently occasionally.. Bake for 35-40 minutes, or until the rhubarb is soft but still holding its shape.
• 4
  Meanwhile, stir a teaspoon of vanilla extract into 8 heaped tablespoons of creme fraiche in a small bowl, whisk in a teaspoon of icing sugar and then place in the fridge to chill.
• 5
  In a wide, shallow bowl, beat the eggs together and then whisk in two tablespoons of double cream and just a few drops of vanilla extract.
• 6
  When the fruit is ready, cut each slice of brioche in half.
• 7
  Melt 10-15g of butter in a frying pan until hot and bubbling, coat 4 brioche pieces in turn in the egg mixture and then cook for a minute or two on each side until golden brown. Add more butter and repeat with the other 4 pieces.
• 8
  Serve the french brioche toast whilst hot, spoon on the warm baked rhubarb and serve with a large dollop of vanilla creme fraiche.