Rhubarb & Vanilla Jam

Rhubarb is everywhere in the summer. If I don’t have loads of it growing then I know someone else who is giving it away because there is way too much! Rhubarb crumble is a classic, but it you’re looking for something different try rhubarb jam. It will keep giving those sweet sharp flavours even after summer.Rhubarb

1kg Fresh Rhubarb
1 Vanilla pod
1/2 pint of warm water
500g Caster sugar
50g Raspberry jelly (set cubes)

Wash the rhubarb making sure there is no nasty bugs left on. Dice the rhubarb and add it to a deep based pan with the water. Bring to the boil then add the sugar. Stir to break up the stewed rhubarb. To remove the vanilla seeds split the pod down the middle. Use the back of the knife to scrape the seeds out. Add to the rhubarb and stir. Leave the jam to simmer for roughly half an hour, stir occasionally to stop from burning. Add the jelly, stir until dissolved. The jam should have a gloopey glossy texture once it is finished. Add to the sterilised jars.


Cinnamon Swirls

I saw a lady eating these on the bus the other day and i immediately wanted to stuff my face with them! So i have decided to share with you one of my ultimate bake recipes! The combination of cinnamon, sweet sticky icing and golden doughy bread is heavenly. I would make a few of these delicious wheels as they are very morish!


  • 300 g strong bread flour (extra included for dusting)
  • 1 tsp salt
  • 40 g caster sugar
  • 15 g fresh/dry yeast
  • 20 g butter, softened
  • 150 ml warm water
  • 40 g butter
  • 40 g caster sugar
  • 2 heaped tsp ground cinnamon
  • handful of raisins (optional)
  • 1 medium egg
  • 100g Icing sugar
  • Juice from one Orange / 50ml water
Combine the butter, water, yeast, sugar, flour and salt in a bowl and mix until you have a smooth dough mixture. Kneed the dough on a flour dusted surface for five minuets. Place the dough into a bowl and cover with cling film and leave to rest and rise for an hour. Once the dough has risen and rested, roll the dough into a rectangular shape on a flour dusted surface with a 1.5cm thickness. For the filling mix the butter, cinnamon and caster sugar into a bowl then spread evenly onto the rolled out dough. (scatter with raisins if being used). Roll from the shorter end of the rectangle into a sausage then cut into discs. Coat the discs with a brush of the beaten egg, this makes the swirls golden brown. Place on parchment paper lined trays, spaced apart with room to rise. Bake in the oven for 20 mins a temperature of 190C/Gas 5.Whilst the swirls are in the oven, mix the orange juice/water with the icing sugar. Once the swirls are baked until golden brown, leave to cool then drizzle with the sweet sticky icing.
Cinnamon Swirls
Best served with a cup of tea!