Rhubarb and Strawberry Sponge Pudding

Ingredients

5 cups (550g) coarsley chopped, trimmed rhubarb
2 tablespoons white sugar
2 tablespoons orange juice
500g strawberries, hulled, sliced thinly
280g packet sponge cake mix

Serves 8

Method

Preheat oven to 180°C/160° fan-forced

Combine rhubarb, sugar and juice in large saucepan: cook over low heat, stirring, until sugar dissolves. Cook, uncovered, further 10 minutes or until rhubarb is tender. Stir in strawberries.

Divide rhubarb mixture among eight 1-cup (250ml) ovenproof dishes: cook in oven, uncovered, 5 minutes.

Prepare sponge cake mix according to instructions on packet. Top rhubarb mixture evenly with sponge mixture: cook, uncovered, about 30 minutes.

Serve pudding, dusted with sifted icing sugar and topped with extra sliced strawberries, if desired.

Total fat per serving 0.5g total fat (0.1g saturated) 173 cal