Fresh rhubarb is one of the gems of the spring season.

Find it at markets starting in mid spring through early summer.

It's got a lovely tart and tangy berry-like taste that mellows & sweetens once baked.

Fresh is best but frozen rhubarb from last season can also be used.

This quick bread features hearty oat flour making it naturally gluten-free with a soft, tender crumb perfect for showcasing the rhubarb.

Bake until lightly golden brown & let cool completely before slicing.

The bread has a subtle sweetness from raw honey with pockets of tart rhubarb shining through.

Chopped walnuts add the perfect amount of crunchy texture to the soft crumb and baked rhubarb pieces.

Enjoy as a snack or for breakfast. 

Store the loaf for 3-4 days at room temperature or freeze for later.

Swipe up to get the recipe!