This recipe was provided by our Guest Chef Rebecca Seal.




1 tablespoon caster sugar

75ml water or orange juice

zest of ½ orange (optional)

250g rhubarb, cut into

4–5cm pieces


200ml unsweetened plant milk

(use non-nut or non-soya to keep

NF or SoF)

2 tablespoons sugar, plus extra

for sprinkling

3 tablespoons gram flour

1 ½ teaspoons ground cinnamon

1 ½ teaspoons vanilla extract

a pinch of salt or a small pinch of

black salt (see page 38, optional)

a large pinch of nutritional yeast,

crumbled to a powder

neutral oil, for frying

8 slices of good-quality bread

1. First, poach the rhubarb. Put the sugar, water or orange juice and

zest, if using, in a non-reactive pan over a medium heat and bring to a

simmer. Add the rhubarb, cover and cook for 4–5 minutes. (Rhubarb

quickly becomes mushy and releases liquid as it cooks, so don’t worry

if the initial amount of liquid doesn’t look like much.) When the

rhubarb is tender but still has some bite, remove from the heat and

uncover. Leave in the pan to keep warm.

2. Pour 2 tablespoons of the milk into a bowl, then add the sugar, flour,

cinnamon, vanilla, salt and yeast. Mix to form a smooth paste, then

add the rest of the milk and whisk until smooth again.

3. Heat 1–2 tablespoons oil, as needed, in a large frying pan over a

medium-low heat. Dip the slices of bread into the milk mixture, then

slide into the hot pan in batches. Sprinkle the top of each slice with a

little pinch of sugar – this will caramelize slightly when you turn them

over. Don’t rush the cooking, as you need to slowly cook out the bean

flavour of the flour. When the bottom of the bread is a light golden

brown, after about 3 minutes, flip over and cook the other side.

4. Serve the toasts with the warm poached rhubarb.