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–+ servings
Three pieces of rhubarb bostock on a sheet pan lined with parchment paper with powdered sugar on top.

Bostock Recipe with Rhubarb Compote

Bostock with Rhubarb Compote is a pastry lover's dream that transforms simple ingredients into an elegant treat! This French-inspired delicacy pairs the tartness of spring rhubarb with the rich nuttiness of almond cream, all atop syrup-soaked challah bread for a breakfast or brunch perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine French
Servings 3

Ingredients
  

For the syrup

  • 1/2 sugar
  • 1/2 water
  • 1 tsp vanilla
  • 2 oz rum or Grand Marnier optional

For the compote

  • 2 cups rhubarb chopped
  • 1 cup strawberries sliced
  • 1/2 cup sugar
  • 2 tbsp lemon juice

Almond Cream

  • 1/2 cup almond flour
  • 1 egg
  • 2 tbsp butter softened to room temperature
  • 1/4 cup powdered sugar
  • 1/2 tsp almond extract

Assembly

  • 3 slices challah bread about 1 “ thick
  • 2 tbsp almond flakes
  • 2 tbsp powdered sugar

Instructions
 

  • In a pot, combine all of the ingredients for the compote. Simmer for 15 minutes while stirring and cook until the rhubarb is soft. Remove from the heat and let it cool.
  • For the syrup, add the sugar and water to a small saucepan and place over medium heat and cook until simmering and the sugar has dissolved. Add vanilla and alcohol and stir to combine.
  • Add all of the ingredients for the almond cream to a bowl and mix with a fork for a smooth batter.
  • Preheat oven to 350 F degrees.
  • To assemble, start by dipping the challah bread into the syrup on both sides.
  • Place them on a prepared baking sheet with parchment paper.
  • Spread the compote on each slice. Pipe the almond cream over the compote. Sprinkle with almond flakes and bake for 25-30 minutes until the edges are golden brown.
  • Dust with powdered sugar and serve!

Video

Notes

  • You can prepare the components (syrup, compote, and almond cream) up to three days ahead and store them in the refrigerator. Assemble and bake just before serving for the best texture.
  • Store any leftover bostock with rhubarb compote in an airtight container in the refrigerator for up to 2 days. Reheat in a 300°F oven for about 10 minutes to restore some crispness.
Keyword bostock with rhubarb compote
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