Yep, it’s the last of the rhubarb. I promise. At least in our house.
And, it might just be the last of the fresh berries for a while.
I’m mourning all ready.
Come back to me, summer.

If you can still find these delicate bursts of color and joy, bake this bread. It’s tart, it’s tangy, it’s savory, and it’s delicious.

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Raspberry Rhubarb Artisan Bread

1 1/2 cups warm water
1 1/2 tsp. dry active yeast
4 cups all purpose flour
1 tsp. sea salt
1/2 tsp. ground nutmeg
2 tsp. olive oil
3 large stalks of fresh rhubarb, chopped
1 tsp. sugar
1 pint fresh raspberries

In a large bowl, combine the warm water and yeast and allow to bloom for 10 minutes. Gently add the flour, salt, and nutmeg – just tossing. Set aside.

While the yeast is blooming, heat the oil in a medium skillet over medium heat. Add the rhubarb pieces and sugar and cook until just soft.

Transfer the mixture to the bread dough, as well as the raspberries, and gently fold together.

Loosely cover and let rise for 2 hours at room temperature.

Preheat the oven to 400 degrees for at least 1 hour.

Line a baking sheet or loaf pan with parchment paper.
With floured hands, form the dough into a bread loaf or round boule.

Bake for 30 minutes at 400 degrees.
Reduce the oven temperature to 325 degrees and bake for an additional 30 minutes, or so, as long as the top of the bread doesn’t burn. If browning too quickly, tent with foil. This bread is dense and juicy and needs some low heat time in the oven.

Serve warm with butter or vanilla ice cream!