Gluten and Dairy Free Rhubarb & Ginger Loaf

serves / makes 8



  1. Preheat the oven to 180 oC
  2. Place the rhubarb, water and honey in a medium sized saucepan
  3. Cook the rhubarb for about 10 minutes, until soft
  4. Stir in the dairy free spread, cinnamon, ginger and nutmeg
  5. In a large bowl mix together the baking powder, xanthan gum, ground rice and flour
  6. Stir in the eggs and rhubarb mix until well combined
  7. Pour into a greased loaf tin
  8. Bake in the oven for 40 minutes
  9. Allow to cool before slicing – tastes great with a little strawberry jam