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

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

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

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

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

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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.

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

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Enjoy as a snack or for breakfast.

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

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Swipe up to get the recipe!

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