Let your strawberry and sugar mixture stand for at least 20 minutes so the tapioca peals can start breaking down and extracting the strawberries’ juices. You’ll want to use the freshest possible strawberries and rhubarb for this: Peak strawberries are completely red throughout and have minimal white cores, while the best rhubarb will have a stalk between 7 and 15 inches-length, not color is the best indicator of rhubarb’s ripeness. How do you make the warmed up sweet-tart flavors of strawberry cobbler even better? By adding rhubarb to the mix-strawberries and rhubarb’s seasons (April to June) coincide, so it’s only natural to combine them. After the bread has had a few minutes to rest after baking, gently loosen the edges from the pan with a small offset spatula, paying attention to not tear or damage the sides of the bread. Gently pour the batter into the pan and lightly tap the pan on the counter to help guide it into the corners and spread evenly into the pan.

Since this is a dense, moist bread, it’s necessary to coat the pan with shortening and flour. Allow your streusel to sit for a while so it can break into different-size pieces. Be sure to fold in the flour and rhubarb to prevent over stirring, which will lead to tougher bread. Pay attention to the cut ends of the stalks-if the ends seem dehydrated, simply trim them until the center of the stalk appears moist and tender. Although some varieties of rhubarb remain green or white when they ripen, most rhubarb found in stores will be deep red in color when cut at its peak ripeness. Color isn’t always the determining factor in ripeness: When looking for ripe rhubarb, look for stalks about the length of your forearm, about 7 to 15 inches. Be sure to use the freshest in-season rhubarb possible. The crunchy streusel on top, complete with brown sugar, pecans, and hints of cardamom and nutmeg, takes this bread over the top and adds a delightfully nutty flavor.

This tender rhubarb bread has a light citrusy flavor and beautiful flecks of pink rhubarb throughout.

Rhubarb crisp recipe