Happy New Year! Is it too late to say that now? As it is my first post this year it felt appropriate, and I do really hope that 2021 has something better in store for all of us. I am in that wonderful period of January that means im in the middle of doing my taxes so you know what that means, baking as procrastination. In the cold and grey days of this month there are a couple things that thankfully brighten up the kitchen. I am talking about blood orange and rhubarb and it’s the latter I want to explore today. I grew up in Bradford alongside the area known as the Rhubarb Triangle, the home to Yorkshire forced rhubarb. Forced rhubarb is a protected variety that is grown, initially outside, but is then transferred to dark sheds where the rhubarb grows quicker than normal, as it searches for light, resulting in particularly tender rhubarb with a vibrant pink colour and a slightly sweeter flavour than its outdoor grown siblings. Its a very special ingredient and one I look forward to baking with every year.
As I am knee deep in wrapping up a big project im excited about simple and quick recipes right now and this particular recipe is a great weekend treat that is incredibly easy. Bostock, for those of you are unfamiliar, is a classic French recipe, a great way to use up leftover and stale brioche. You take your stale bread, brush it with sugar syrup, top it with frangipane and flaked almonds. For my version I also added some fresh rhubarb. The bostock makes for a great brunch dish and because the frangipane and sugar syrup can be made a couple days in advance its a great roll out of bed and bake type of dish.
Rhubarb Bostock
Serves 8
Brioche
8 stale slices of brioche
50g caster sugar
1/2 tsp vanilla bean paste
Frangipane
125g unsalted butter
125g caster sugar
1 large egg
125g ground almonds
300g rhubarb
4 tbsp flaked almonds
For the sugar syrup add the sugar, vanilla bean paste and 50ml of water to a small saucepan and place over medium heat and cook until simmering and the sugar has dissolved. Remove from the heat and set aside. This can be made and refrigerated up to a week in advance.
For the frangipane place the butter and sugar into a large bowl and beat with an electric mixer until light and fluffy, about 5 minutes. Add the egg and beat to combine then finish by mixing through the ground almonds to make a thick paste. Again this mixture can be made and then refrigerate in advance, it will keep for a couple days before it needs using but bear in mind as it chills it will become firmer so you’ll need to let it warm up a little before using.
When ready to make preheat the oven to 180C (160C fan) and line a baking tray with parchment. Brush the slices of brioche with sugar syrup, making sure to use all of it. Spread the frangipane over the brioche (you can either do this with a spoon, or pipe it on with a piping bag). Cut the rhubarb into small batons that fit on the brioche and place on top of the frangipane. Finish with a sprinkling of flaked almonds.
Bake the bostocks for about 25-30 minutes or until the frangipane is golden. Remove from the oven and allow to cool slightly before serving, still a touch warm.
The bostocks are best on the day made but can be served a day later if you have some left over.