Strawberry Rhubarb Loaf

Well I think we can finally say that spring has arrived in Vancouver. We have been able to enjoy two beautiful days of sunny, warm, winter coat free weather. There are a few ways I like to celebrate spring. A fire in my back yard in the outdoor chimney, rose wine (try Joie's or a great bottle of Tavel) and lastly cooking with the produce of the season. Here is a cheat sheet for the spring season for you to reference.


Early Spring: baby lettuces, broccoli, morels, new potatoes and snap peas
Mid Spring: asparagus, artichokes, lemons, spinach and rhubarb
Late Spring: berries, chard's, apricots and plums


Here is a great recipe to celebrate spring. The batter can be cooked as muffins or a loaf and freezes well.


Strawberry Rhubarb Loaf
recipe is from Company's Coming Mostly Muffins

2 cups all purpose flour
1 cup brown sugar, packed
1/2 cup ww flour
1 tsp baking soda
1/2 tsp salt
1 lg egg
3/4 buttermilk
1/4 cup veg oil
1 cup fresh sliced strawberries
1 cup fresh sliced rhubarb

Topping
1/2 tsp cinnamon
1/2 cup brown sugar, packed

Combine first 5 ingredients, blend and make a well. Combing next three ingredients and add to well. Add strawberries and rhubarb, stir until moist.

Scoop into 12 muffin tins or a large loaf pan. Combine topping items and sprinkle on top. Bake at 375'F for 18-20 mins for muffins and 35-45 mins for a loaf. Test with a skewer.

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