Rhubarb And Strawberry Sponge Puddings

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Cook rhubarb, 2 tbsp sugar and orange juice in a large saucepan on low heat, stirring, until sugar has dissolved. Cook, uncovered, for 10 mins, or until rhubarb is tender. Stir in strawberries. Spoon into eight 1-cup baking dishes.

3. 3

   Meanwhile, for the sponge mixture, beat eggs in a medium bowl with an electric mixer for 10 mins, or until thick and creamy. Gradually add 1/2 cup sugar, beating until sugar has dissolved. Triple sifted flour and cornstarch into another bowl. Fold into egg mixture.

4. 4

   Bake fruit mixture for 5 mins, or bubbling hot.

5. 5

   Top hot rhubarb mixture evenly with sponge mixture. Bake for 30 mins. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.