I had a difficult time getting a good rhubarb flavour when developing this bread because the rhubarb chunks lose their sour tang when they are cooked. I kept adding more rhubarb chunks but that destroyed the texture of the bread. I thought back to my mother’s stewed rhubarb, which had all the tang and flavour I wanted in the recipe. So, I added some stewed rhubarb and lemon zest to strengthen the zing of the wet ingredients, and the recipe was complete.
