French Toast with Strawberry Rhubarb Sauce

• 1 cup finely chopped fresh or frozen rhubarb
• 1/2 cup sugar
• 2 tablespoons water
• 1 1/2 cups chopped fresh strawberries
• 3/4 cup Land O Lakes Half & Half
• 3 Land O Lakes Eggs, slightly beaten
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 20 (1/2-inch) slices French bread
• 1/2 cup orange marmalade
• 3 tablespoons Land O Lakes Butter, softened

1. Combine rhubarb, 1/2 cup sugar and water in 2-quart saucepan.
2. Cook over medium heat 6-8 minutes or until rhubarb is tender.
3. Cool slightly.
4. Stir strawberries into warm rhubarb mixture; set aside.
5. Combine half & half, eggs, 1 tablespoon sugar, vanilla and salt in bowl; mix well.
6. Set aside.
7. Spread 10 slices bread with marmalade; top with remaining bread slices.
8. Dip each sandwich into egg mixture, allowing mixture to soak into bread.
9. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.
10. Place 5 dipped sandwiches into skillet.
11. Cook, turning once, 6-8 minutes or until golden brown.
12. Remove to platter; keep warm.
13. Melt remaining butter in skillet; cook remaining dipped sandwiches.
14. Serve with sauce.

frozen rhubarb, sugar, water, fresh strawberries, o lakes eggs, sugar, vanilla, salt, bread, orange marmalade, butter

Taken from www.landolakes.com/recipe/3392/french-toast-with-strawberry-rhubarb-sauce (may not work)