This year, we are excited to be developing seasonal baking recipes to make the best of our local, sustainable produce. With just a week until the Spring Equinox on March 20th, we are eagerly anticipating the changing seasons, longer days, and spring’s abundant fruit and veg. This recipe celebrates glorious British rhubarb: the topping can also be used as a compote on yoghurt, granola or even served with grilled mackerel. Feel free to omit ground almonds in favour of using self-raising flour for a nut-free version of this loaf.
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