Rhubarb And Strawberry Sponge Puddings - cooking recipe

Ingredients

1 1/2 lbs trimmed rhubarb, coarsely chopped
2 tbsp plus 1/2 cup sugar
2 tbsp orange juice
1 lb strawberries, thinly sliced
2 None eggs
1/2 cup self-rising flour
1 tbsp cornstarch

Preparation

Preheat the oven to 350\u00b0F.
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.
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.
Bake fruit mixture for 5 mins, or bubbling hot.
Top hot rhubarb mixture evenly with sponge mixture. Bake for 30 mins. Serve immediately.