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Rhubarb Bread

1 egg
1/2 cup honey
1/2 cup butter, melted
1 cup orange or pineapple juice
1 1/2 cup rhubarb, chopped into 1/4 inch bits
3/4 cup walnuts, chopped into 1/4 inch bits
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger

Preheat the oven to 350 degrees. Line 2 small (7" by 3") greased
loaf pans with buttered wax paper.

In a medium bowl beat the egg with the honey, butter, fruit juice,
rhubarb, and walnuts.

In a separate bowl mix the flour, baking powder, baking soda, salt,
and ground ginger. Mix the flour with the wet ingredients in
stages, starting with 1 cup flour stirred in. Thereafter, add
flour 1 tbsp. at a time to form a batter that can be poured or
spooned into the pans. Dumping all of the flour into the bowl at
one time might result in a too-hard and too-stiff mixture. If this
happens, however, push it into the corner of the pans with moistened

Spread the batter into the corners with a spatula or your fingers.
Leave the sides slightly higher than the center to allow for the
loaf to expand and level off in the oven.

Bake in the moderate oven for about 45 min. The loaves will be
fragile when they first come from the oven. Allow them to cool
for 10 min. before turning the pans on their side and gently
tugging the paper to loosen. Let the loaves age overnight before


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