Vanilla Loaf with a Rhubarb, Lemongrass and Ginger Jam Swirl

Having only 3 sticks of rhubarb left in my garden and knowing there wasn’t anywhere near enough to make my husband’s favourite crumble with, it had to be used in something as a flavour element, so what better way to do this than with a loaf cake, made with locally produced Rapeseed Oil instead of butter.

Jam
3 sticks Rhubarb, washed
30ml Bottle Green Ginger and Lemongrass cordial
2.5ml Ground ginger
50ml Water
15ml Demerara sugar
2.5ml Nielsen Massey vanilla paste
Cake
225g Self Raising flour
225g Caster sugar
180g Farringtons Mellow Yellow rapeseed oil
45g Single cream
1.25ml Baking powder
2.5ml Nielsen Massey vanilla paste

1. Heat the oven to 180˚C.
2. Without peeling your rhubarb, cut it into 2cm pieces.
3. Add to a saucepan with the cordial, ground ginger, water, sugar and vanilla paste.
4. Bring to the boil and then simmer for 10-15 minutes until thickened.
5. Remove from the heat and allow to cool.
6. In a large mixing bowl weigh out the flour, caster sugar, rapeseed oil and cream then measure in the baking powder and vanilla paste.
7. Beat on a high speed until thoroughly combined and light.
8. Divide the cake mix into 3 cardboard loaf pans (mine were from America and were 6.5cm x 18cm x 5cm deep)

9. Divide the rhubarb and ginger jam into 3 and spoon onto the top of each of your loaves.  Swirl the jam through gently to distribute and create a pattern when it’s cooked.

10. Bake for 40 minutes until a skewer inserted into the centre of the loaf comes out clean.
11. Remove from the oven and allow to cool in the cases.

12. These can be served from the cases or presented as a gift, wrapped in cellophane and tied with a ribbon.

Rhubarb, Apple & Ginger Crumble

My rhubarb is a little pathetic this year; yielding a measly 4 sticks, which is not really enough to make a crumble for a family of 4. Not to be deterred, I grabbed a couple of dessert apples from the fruit bowl and a jar of crystallised ginger from the cupboard and whipped up a pudding in less than an hour (and that included washing up!) I think that rhubarb and ginger are a perfect combination, and judging by the empty bowls all round, my family think so too.  Some of the ingredients I didn’t measure out personally, but to help you, I’ve given you the approximate quantities that I used for the fruit base.

4 sticks Rhubarb
2 dessert Apples
3 balls crystallised ginger
2tbs (rounded) Soft dark brown sugar
Crumble
200g Self raising flour
100g Unsalted butter
100g Soft dark brown sugar
2tsp Ground ginger

1. Preheat your oven to 180C.
2. Peel and slice the rhubarb into 1.5cm slices.
3. Dice the apples into 1cm cubes.
4. Chop the crystallised ginger quite finely.
5. Place the rhubarb, apples, ginger and sugar into a saucepan with 30ml cold water.
6. Bring to a gentle boil, then simmer for about 10 minutes until the fruit has started to soften and release their juices.
7. In a food processor, blitz the flour, cold butter, sugar and ground ginger until it resembles breadcrumbs.
8. Pour the fruit into a heatproof dish and top with the crumble mix.
9. Bake for 25-30 minutes until the top is golden.


Serve with cream, custard, clotted cream or ice cream. I love the fruity ‘jam’ that mixes with the edges of the crumble mix as it bubbles though.  Enjoy!