Nigel Slater’s recipe for rhubarb, elderflower and brioche toasts

An unusual and attractive fruity sweet treat

Trim 500g of rhubarb, discarding any tough ends or dry tips on the stalks. Cut into 3cm lengths, then put them into a shallow baking dish in a single layer.

Finely grate the zest from 1 medium-sized orange and set aside.

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