2 large eggs
125 ml (½ cup) buttermilk
1 pinch cinnamon
20 g light margarine
8 x 5mm thick (160g) slices sourdough bread
80 g (⅓ cup) low-fat vanilla yoghurt, to serve
½ bunch (250g) rhubarb, trimmed, washed, cut into 2 cm pieces
2 small apples, peeled, halved, cored, sliced
1 cinnamon stick, broken in half
2 tbsp caster sugar or granulated sugar substitute
2 tbsp water
To make stewed rhubarb, put rhubarb, apple, cinnamon stick, sugar and water in a medium saucepan over a medium-high heat. Cover and bring to a simmer. Reduce heat to medium and cook, covered, for 7-8 minutes or until rhubarb softens. Remove pan from heat and set aside, covered, for 5 minutes. Transfer to a large bowl and set aside.
Whisk eggs, buttermilk and ground cinnamon in a shallow dish. Heat half the margarine in a large non-stick frying pan over a medium-high heat. Dip half the bread in egg mixture, allowing any excess to drip back into dish. Add bread to pan and reduce heat to medium. Cook for 2 minutes on each side or until bread is light golden brown. Transfer toast to a large plate and cover loosely with foil to keep warm.
Repeat with remaining margarine, bread and egg mixture.
Arrange 2 slices of toast on each serving plate. Top with rhubarb mixture and yoghurt. Serve.