The first forced rhubarb will be in the shops now, and the young, thin pink stalks are sweeter than the thicker green ones. Strawberries and rhubarb together produce a lovely flavour. This pudding combines them to make a delicious base and has a topping of a very light fatless sponge. You will need a dish of 1 litre capacity; I have used one of approximately 25 X 15cm /10 X 6ins.
- 450g (1 lb) young thin pink rhubarb
- 225g (8oz) strawberries
- 50g (2oz) caster sugar
- Grated zest of 1/2 lemon
- 4 tablespoons water
- 2 eggs
- 75g (3oz) caster sugar
- 2 tablespoons cornflower
- 2 tablespoons plain flour
- 2 tablespoons self-raising flour
Wash and slice the rhubarb into 1” pieces and halve the strawberries (unless they are small).
In a pan combine the rhubarb, strawberries, sugar, lemon zest and water, bring to the boil, reduce the heat and simmer covered for about 10 minutes or until softening but still retaining their shape.
Heat the oven to Gas 4 / 180C, (Fan oven 170C.)
Strain off the liquid and put the fruit into the dish. (The liquid makes a delicious drink).
In a mixing bowl with an electric whisk, beat together the eggs and sugar until thick and creamy.
Sieve the flours and gently fold in. Spread over the fruit.
Bake for approximately 30 minutes or until golden brown.
Delicious served with cream or yoghurt