Place the sliced rhubarb, sugar and water into a small sauce pot. Bring to a boil over high heat. Once bubbling, reduce the heat to medium-low and let the rhubarb sauce simmer for 10-15 minutes, or until the rhubarb fully disintegrates. Set aside to cool slightly.
Next, prepare your egg mixture. Beat the eggs, milk, orange zest, vanilla, salt and amaretto (if using) in a shallow baking dish. Make sure that there are no streaks of eggs–you want a very smooth mixture. Set aside.
Heat a large frying pan over medium-high heat. Once hot, add the butter and oil.
Once the butter has melted, dip a slice of bread into the egg mixture. Soak it on one side for 5 seconds, flip it, and soak it in the egg mixture for another 5 seconds, then place it in the pan. Repeat the process for the remaining bread.
Fry for 2-3 minutes per side, or until golden brown. Once cooked, arrange on a plate and top with the rhubarb sauce, sliced strawberries and maple syrup. Serve immediately and enjoy!