Rhubarb Bostock

Rhubarb Bostock

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  • Preparation 30 min
  • Cooking 40 min
  • Servings 8
  • Freezes Yes

To use your leftover rhubarb, turn it into a slightly sweet compote that you can add to plain yogurt or, better yet, to top a bostock. This French pastry is made with brioche bread coated with maple simple syrup and garnished with a mixture of marzipan and eggs. A few minutes in the oven and you’ve got a gourmet dessert.

  • Vegetarian
  • Lactose-free
  • Dairy-free

Categories

Ingredients

  • Rhubarb Compote

  • Syrup

  • Assembly

Preparation

  • Rhubarb Compote

  • Syrup

  • Assembly

Note from Ricardo

If your rhubarb stalks are green, simply add two hibiscus tea bags to your compote during cooking. Remove the tea bags before using the compote. The tea will turn the compote a vibrant red.

A 45% almond paste (45% of which is almonds) is typically used for sweet confections. It is malleable and has a strong almond flavour. It is available in most supermarkets in the baking aisle.

Personal Note