In a bowl, whisk together the egg, milk, 1tbsp honey.

Heat a non-stick pan over a low to medium heat and melt the last 2 tbsp of honey. When bubuling add the half of the butter. add the rhubarb and orange zest and juice.

Simmer for 30-45 seconds, then, dip quickly the hot cross buns in the egg mixture and coat on both sides.

Shake any excess and place in the pan with the rhubarb, and the rest of the butter to help create more sauce.

Cook for about 60-90 seconds on each side until lightly browned and warmed up.

Serve immediately while warm with whipped cream and dusting of icing sugar.