How to do it

  1. Preheat the grill. Toast the bread lightly and butter generously on both sides. Leave the grill on, or heat a griddle pan until it is very hot.

  2. Mix together the sugar and cinnamon and sprinkle on both sides of the toast.

  3. Either flash the toast quickly under the hot grill to brown on both sides, or brown both sides in the hot griddle pan.

  4. Stir a little honey into the yoghurt and serve with the toasts, alongside some Rhubarb & Orange compote (see below). 

How to do the rest

  1. Put the rhubarb, sugar, grenadine, water, orange juice and zest into a pan. Cook gently over a medium heat for 10 minutes, or until the rhubarb is soft.
  2.  Remove from the heat, transfer to a serving bowl and top with orange segments.

Tips & Tricks

  • To be less decadent, use wholemeal bread.
  • Try stirring your compote into a steaming bowl of porridge.