While the rhubarb in my garden won’t be ready to pick and cook until June, this case of fresh Ontario rhubarb arrived at the test kitchen a couple of weeks ago. How is it possible? Through the ingenuity of farmers who won’t let our climate keep them idle.
I visited Lennox Farm a couple of summers ago and toured the dark barns where this rhubarb was grown. Located in Dufferin County near Shelburne, Ontario, Lennox farm is owned and operated by Bill French, a 5th generation farmer who is one of the four biggest producers of rhubarb in Ontario.
The first taste of rhubarb is always like a mouthful of spring for me. And, although I can be satisfied with rhubarb compote spooned over a buttery slice of toast, I love this yummy rhubarb studded tea loaf, too.
Rhubarb Marble Loaf
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/3 cup (75 mL) milk
1/3 cup (75 mL) lemon juice
1/2 cup (125 mL) softened butter
1 cup (250 mL) granulated sugar
3 eggs
1 tsp (5 mL) vanilla
1 1/2 cup (375 mL) sliced rhubarb
1/2 cup (125 mL) lightly packed brown sugar
Line a 9-x 5-in loaf pan with a strip of parchment paper and grease well. Preheat oven to 350°F (180°C). Stir flour with baking powder, baking soda and salt. Reserve. Stir milk with lemon juice. Let stand for 5 minutes. Combine rhubarb with brown sugar in a food processor and pulse until well combined but still chunky. Reserve.
Beat butter with sugar until creamy. Beat in eggs, one at a time. Add vanilla. Alternately beat in flour mixture and milk mixture in two additions. Scrape down the sides of the bowl as needed.
Spoon one third of the batter into the loaf pan(s). Spoon over half of the rhubarb mixture. Repeat. Top with remaining batter. Swirl a knife through the batter to marble the rhubarb and then smooth the top. Bake for 60 minutes or until a tester inserted into the centre comes out clean. Cool in the pan on a rack.
What foods are harbingers of spring in your area? And what spring recipes do you look forward to making all winter long?
