Skip the croissant and make this Bostock with Rhubarb Compote for Mother’s Day. It seems complicated but you can make everything the day before and just assemble and bake on Sunday morning. Surprise Mom with a breakfast in bed that will be memorable! Happy Mother’s Day!🌸 Bostock with rhubarb compote! Ingredients For the syrup 1/2 sugar 1/2 water 1 tsp vanilla 2 oz rum or Grand Marnier (optional) For the compote 2 cups rhubarb chopped 1 cup strawberries sliced 1/2 cup sugar 2 tbsp lemon juice Almond cream 1/2 cup almond flour 1 egg 2 tbsp butter softened 1/4 cup powdered sugar 1/2 tsp almond extract Assembly 3 slices challah bread about 1 “ thick 2 tbsp almond flakes 2 tbsp powdered sugar Instructions In a pot, combine all of the ingredients for the compote. Simmer for 15 minutes while stirring and cook until the rhubarb is soft. Remove from the heat and let it cool. For the syrup add the sugar and water to a small saucepan and place over medium heat and cook until simmeri...