A loaf recipe that works with what’s in season

MAY AND JUNE IS always a busy time of year for Never Enough Thyme – in many ways it is busier than Christmas.

Weddings, conferences, birthdays, showers and school celebrations demonstrate our community really knows how to have fun!

Rhubarb is one of the first tastes of spring. I love the combination and zip of lemon and rhubarb. This Lemon Rhubarb Berry Loaf is tart and sweet, with a bit of butter to bring it a comforting mellow zing – a beautiful marriage. Almonds provide a nice crunch. The base of this recipe can be changed to suit the season: raspberry, blueberries or peaches would be delicious.

Seasonal baking is a great way to use local ingredients but also explore new recipes and flavours. These sources of inspiration make menus special and memorable for our guests such as Hailey and Craig, with whom I’ve been working for more than a year planning their big day. Their gorgeous wedding will be a celebration, full of love sending them to a future, until this point they

could only dream of. Congratulations to the happy couple! In a large mixing bowl cream together butter and sugar, until pale yellow and fluffy.

Beat in eggs one at a time, add vanilla.

In another bowl, mix together flour, baking powder, baking soda and salt. Stir dry into butter mixture, alternating with milk in thirds until all is combined. Finish with lemon juice, berries and rhubarb.

Scoop into paper-lined mini loaf pans. Sprinkle with slivered almonds.

Bake in preheated 350 F oven until golden and cake tester comes clean, about 25 minutes. Remove from pan and allow to cool.