LOOKING FOR MORE WAYS TO ENJOY RHUBARB?
This is such a brilliant way to use rhubarb (and even more brilliant is that slathering of strawberry jam in the middle!).
~ Liz
– Preheat the oven and place the baking rack in the center of the oven. – Slice the brioche in half lengthwise, as if you were making a large sandwich or making a layer cake. Spread the jam between the layers of bread, then reassemble the brioche. Cut into 1 inch crosswise pieces.
– Toss the rhubarb in sugar. – Prepare a 9″x13″ baking dish by buttering the dish and sprinkling with sugar. Arrange the brioche in the baking dish, and nestle the rhubarb in the nooks and crannies. Scatter the remaining rhubarb over the bread.
– In a medium bowl, whisk together the remaining cup of sugar with the heavy cream, half and half, eggs, rum, vanilla and cinnamon. Pour if over the bread and rhubarb and let it sit in the the refrigerator, periodically pressing the bread so that it gets evenly saturated.
– Place the baking dish in the oven and bake until the bread pudding has puffed and is set in the center. Remove from the oven and let it sit. Serve warm with scoops of vanilla ice cream.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...