French Toasts and Rhubarb-Rapsberry Jam

1. Cut the rhubarb into pieces. Roughly chop the pistachios.

2. In a pan over medium heat, add 1 tbsp. of butter. Add the rhubarb, the raspberries and the granulated sugar. Bring to a boil. Lower the heat and cook for 5-6 minutes.

3. In a bowl, mix 2 ^2P | 3 ^3P eggs, 120 ^2P | 180 ^3P ml milk and half of the vanilla extract. Let your children develop their cooking skills by inviting them to mix all the ingredients together.

4. In a pan over medium-high heat, add 1 tbsp. of butter. Dip the bread slices into the french toast mix. Cook 2-3 minutes on each side.

5. In a bowl, mix the labneh with the rest of the vanilla extract and the icing sugar.

6. Garnish the french toast with the labneh and the raspberry-rhubarb jam. Garnish with the pistachios. Bon appétit!