Stewed rhubarb with French toast

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.