2 x day-old rustic white rolls, thinly sliced, ends discarded
Preheat the oven to 200C, gas mark 6. Reserve 2 tbsp of the sugar and scatter the rest over the rhubarb in a 2-litre ovenproof dish. Trickle over the ginger wine, cover with foil and bake for 40 minutes.
Remove the foil, then pour most of the rhubarb juice into a bowl.
Butter the slices of roll on one side, and arrange buttered-side up in overlapping rows on top of the rhubarb. Drizzle the juices over the bread, then sprinkle over the remaining sugar and return to the oven for 25-30 minutes. Serve with
some low-fat greek yogurt, if wished.
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