When you can smell the first tulips and daffodils, feel a refreshing breeze on your skin, and hear the chirping of birds going into the late afternoon, you know the winter is officially gone.
Spring is one of my favorite seasons because you leave the cold days behind, and can concentrate on a kind of revival that comes with fresh and locally grown vegetables and fruits.
Although rhubarb is mostly used in dessert recipes like cakes and crumbles, and in combination with ice cream, custard or meringue, it belongs to the Rheum or buckwheat family, a botanical family of vegetables. It’s actually closely related to sorrel, though the leaves are not edible.
Especially in the spring when it is in season, it is a popular and widely used ingredient in many different recipes.
For example, it has become quite hip to mix sparkling water with rhubarb juice to replace the common apple spritzer. And indeed, that is a delicious and very refreshing drink.
In the yeast bread featured here, the sourness and fruity taste of the rhubarb is combined with sweet dough and crunchy almonds. It is perfectly suited for a Sunday breakfast, as well as serving alongside that first cup of tea or coffee enjoyed in the springtime afternoon sun.
As the loaf neither requires milk nor eggs to make it, you won’t have any problems with several major food intolerances (though it is made with nuts and wheat flour).
When using rhubarb in the kitchen, cooking the vegetable before consuming it can help to reduce the amount of oxalic acid that’s present, making it more digestible. But it can be consumed raw as well.
This type of acid, which the vegetable contains quite a bit of, is responsible for that blunt and furry feeling that many people experience on their tongue and teeth when consuming it. Some experts also claim you should not brush your teeth immediately after eating it, as the acid combined with the ingredients in toothpaste can adversely affect tooth enamel. Wait at least half an hour.
For this recipe, you should allow enough time for the dough to rise properly. If you like, you can prepare the dough the night before and put it in the fridge overnight. The next morning, continue with the recipe as directed.
Moreover, you can actually prepare the whole recipe in advance. Bake, cool and then freeze until you’re ready to eat. You can either thaw it at room temperature or warm it up in the oven. Or, freeze it in slices and toast as needed.
- Mixing Bowls
- Baking Sheet
- Measuring Cup
About Nina-Kristin Isensee
Nina lives in Iserlohn, Germany and holds an MA in Art History (Medieval and Renaissance Studies). She is currently working as a freelance writer in various fields. She enjoys travel, photography, cooking, and baking. Nina tries to cook from scratch every day when she has the time and enjoys trying out new spices and ingredients, as well as surprising her family with new cake creations.