1 cup finely chopped fresh or frozen rhubarb
1/2 cup sugar
2 tablespoons water
1 1/2 cups chopped fresh strawberries
1 tablespoon sugar
1 teaspoon vanilla
1/4 teaspoon salt
20 (1/2-inch) slices French bread
1/2 cup orange marmalade
Combine rhubarb, 1/2 cup sugar and water in 2-quart saucepan. Cook over medium heat 6-8 minutes or until rhubarb is tender. Cool slightly. Stir strawberries into warm rhubarb mixture; set aside.
Combine half & half, eggs, 1 tablespoon sugar, vanilla and salt in bowl; mix well. Set aside.
Spread 10 slices bread with marmalade; top with remaining bread slices. Dip each sandwich into egg mixture, allowing mixture to soak into bread.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Place 5 dipped sandwiches into skillet. Cook, turning once, 6-8 minutes or until golden brown. Remove to platter; keep warm. Melt remaining butter in skillet; cook remaining dipped sandwiches. Serve with sauce.
For a brighter color sauce, add one or two drops red food color, if desired.