Real Bread for Buntingford and surrounding villages

Roasted rhubarb brioche

Roasted rhubarb brioche

This rhubarb brioche recipe from Vanessa Kimbell on Bakery Bits used a quick brioche dough – no resting in the fridge overnight, like a traditional brioche – and is topped with strips of rhubarb and sugar. Served slightly warm with rhubarb compote and ice cream it made a super, seasonal pudding. The remains of the loaf tasted great lightly toasted with butter.



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