Go Back
–+ servings
Stewed rhubarb with French toast

Stewed Rhubarb with French Toast: A Low-Sugar Morning Treat

This low-sugar Stewed Rhubarb with French Toast is a delightful breakfast that combines tart rhubarb and rich French toast for a delicious morning treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stewed Rhubarb
  • 2 cups chopped rhubarb the star of the dish
  • 1 cup sliced apples opt for firm varieties like Granny Smith
  • 1 stick cinnamon stick infuses a warm spice note
  • 1/4 cup caster sugar or sugar substitute enhances sweetness
  • 1/2 cup water helps create the desired consistency
For the French Toast
  • 2 large eggs acts as the binding agent
  • 1/2 cup buttermilk adds moisture and richness
  • 1 tablespoon light margarine used for frying
  • 4 slices sourdough bread provides a hearty base
For Serving
  • 1 cup low-fat vanilla yoghurt brings creaminess to the plate

Equipment

  • Medium Saucepan
  • shallow dish
  • large non-stick frying pan
  • spatula

Method
 

Stewed Rhubarb Preparation
  1. Combine chopped rhubarb, sliced apples, cinnamon stick, caster sugar, and water in a medium saucepan. Cover and simmer over medium heat for 7-8 minutes until tender. Remove from heat and let sit covered for 5 minutes.
French Toast Preparation
  1. In a shallow dish, whisk together eggs, buttermilk, and a pinch of ground cinnamon until combined.
  2. Heat light margarine in a large non-stick frying pan over medium heat until melted.
  3. Dip sourdough bread slices into the egg mixture, coating both sides, then place in the pan. Cook for 2-3 minutes on each side until golden brown.
  4. Transfer cooked French toast to a plate and cover with foil to keep warm.
Serving
  1. Serve two slices of French toast per plate, topped with warm stewed rhubarb and a dollop of low-fat vanilla yogurt.

Nutrition

Serving: 1plateCalories: 250kcalCarbohydrates: 35gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 250mgPotassium: 400mgFiber: 4gSugar: 10gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Adjust the sugar according to personal preference as rhubarb naturally sweetens while cooking. Serve warm for the best flavor and texture.

Tried this recipe?

Let us know how it was!