rhubarb poaching liquid
Place caster sugar, water and white wine into a saucepan. Bring to a boil, cook for about 3 - 4 minutes, then remove from the heat. Add the raspberries and blend everything into a smooth poaching liquid.
Poach the rhubarb
Clean the rhubarb stalks and cut them into small chunks, about 5cm / 2 inch long. Pour the poaching liquid into a large saucepan. Add the lemon juice and lemon zest and thinly sliced ginger. Bring to a boil, add the rhubarb chunks and cook for about a minute or two. Remove from the heat, drain the poached rhubarb and reserve the poaching liquid. Pour the poaching liquid back to the saucepan and return to the medium-high heat. Continue to cook for about 5 - 10 minutes to reduce the liquid. Remove from the heat and set aside to cool slightly. When the liquid cools, add the rhubarb and set aside until needed.
In a small bowl combine the whipping cream, milk, egg, caster sugar and a pinch of sea salt. Dip each slice of brioche bread in the mixture. In medium skillet, melt butter over medium heat. Fry slices of bread until golden brown, for about 5 minutes on each side, on low heat.
Serve the french toast with poached rhubarb, poaching liquid, a bit of whipping cream and sprinkled with chopped pistachios. Bon appetite.