Rhubarb Ginger Loaf

I had some frozen rhubarb in the freezer that I wanted to use before the new crop emerges in the spring and thought it might go well with ginger (a perennial favourite with us) in loaf form. I was really happy with how this turned out. A little tang from the rhubarb, a little zing from the ginger and a buttery-soft crumb in the loaf. Yum!

• 3/4 cup soft butter
• 3/4 cup brown sugar
• 3 eggs
• 1 1/2 cups all purpose flour
• 2 tsp. baking powder
• 1 tsp. ground ginger
• a pinch of salt
• 1 1/4 cups thawed, drained rhubarb (or fresh if you have it)
• 1/4 cup minced preserved ginger (the kind in syrup in jars)

1. Preheat the oven to 375 degrees Fahrenheit and grease a loaf pan.
2. Stir together the flour, baking powder, ground ginger and the salt. Set aside.
3. Cream the butter and sugar together.
4. Beat in the eggs
5. Add the flour mixture to the butter mixture and stir until mostly combined.
6. Add the rhubarb, minced ginger and any leftover ginger syrup on the cutting board.
7. Put the batter in the greased loaf pan and bake for around 40 minutes. If a toothpick inserted into the middle of the loaf comes out clean, it is baked.
8. Cool on a rack before slicing.