French toast with poached rhubarb and pistachios | Jernej Kitchen

Ingredients

• 200 g sugar
• 200 g water
• 200 ml dry white wine
• 100 g raspberries, fresh
• 6 rhubarb stalks, leaves removed
• 1 thumb size ginger
• 1 lemon, zest and juice
• 100 g whipping cream
• 50 g full fat milk
• 1 egg, free range
• 1 tbsp sugar
• 4 thick slices of brioche bread
• 1 knob of butter
• 50 g whipping cream (topping)
• 20 g pistachios, chopped (topping)