Zesty Rhubarb Ripple Cake

Battling a surplus of rhubarb that threatened to turn moldy at any minute, I decided to make it into jam in hopes of preserving it a bit longer. Of course, I got a bit impatient and took it off the heat too soon, so the resulting “jam” was much more like a thick ice cream topping (which it could very happily be too!). The flavor was so perfect that it seemed a shame to recook it and potentially lose that, so I was at a loss, trying to figure out what to do with this extremely soft-set jam.