Around this time of year, I usually make Courgette aka Zucchini Bread, but sadly I am not growing any of my own. So it was to be 'Rhubarb Bread' with the rhubarb I picked up from the farmers market. I could have chosen to make my favourite Rhubarb Tart; or even Rhubarb crumble, but I was not in the mood for lip puckering tartness and soft stewy textures.
This Rhubarb Bread is infused with a little rosewater and cosmetically enhanced fruther with some edible rosebuds. The result: sweet and salty, a bit like digestive biscuits. This lighly perfumed pinky bread is quite delicate and will fall apart if you cut into it immediately, so if you have the patience - my advice it let it sit for 30 minutes or so, before slicing into it and taking your share.
Simple And In Season: August edition as rhubarb is still in season in the U.K, especially if your in Scotland. I am also linking it to Tasty Tuesdays hosted by Balancing Beauty and Bedlam.
Rhubarb and Rose Bread
Serves 6 maybe 8
280g plain flour
2 teaspoon baking powder
½ teaspoon bicarbonate soda
½ teaspoon salt
3 tablespoons ground flaxseeds (or 1 egg)
90g golden caster sugar
125ml vegetable oil
130ml apple or orange juice
½ teaspoon rosewater or rose syrup
1 stick of rhubarb, sliced thinly
1 teaspoon edible dried rosebuds
Preheat oven to gas mark 4.
In a large bowl, sift together the flour, aking powder, bicabonate of soda and salt. Stir in the flaxseeds (or egg), sugar, oil, juice, rose flavouring, rhubarb and rosebuds. Stir gently until just mixed. The mixture will seem dry, but don't worry, it will moisten with the rhubarb bits. Spoon into a greased or lined 2lb loaf tin and bake for 40 - 45 minutes. Test with a skewer to see if done. Cool for 30 minutes for slicing and serving with exta garnishing of rosebuds if you so wish. Adapted very slightly from How It All Vegan by Tanya Barnard and Sarah Kramer.