Trim 500g of rhubarb, discarding any tough ends or dry tips on the stalks. Cut into 3cm lengths, then put them into a shallow baking dish in a single layer. Finely grate the zest from 1 medium-sized orange and set aside. Squeeze 2 medium-sized oranges over the rhubarb and sprinkle with 3 tbsp of caster sugar. Bake for 20 minutes at 200C/ gas mark 6 or over a moderate heat in a saucepan until the rhubarb stalks are soft and tender. Cut 4 small slices of brioche or milk bread and place on a baking sheet. Toast them under a hot grill until golden. Mix 8 tbsp of the rhubarb juice with 4 of elderflower cordial. Stir in the reserved orange zest. Trickle each slice of toasted brioche with some of the juice, reserving a little for later, then place several pieces of rhubarb on top of each slice. Spoon over the remaining juice, place the brioche under a hot grill and cook for a couple of minutes, then serve with cream or custard. Enough for 2 If you bake the rhubarb in the oven it is more likely to keep its shape than if you cook it in a saucepan. In place of elderflower cordial, you can use a little eau de vie or cassis, lightly sprinkling it over the brioche rather than soaking it. Add a little sloe gin to the rhubarb as it cooks. I have used panettone in place of the brioche and it works very well. If all else fails, this is also very good made with milk bread.