Rhubarb And Strawberry Sponge Puddings

• 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

1. Preheat the oven to 350u0b0F.
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. 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. Bake fruit mixture for 5 mins, or bubbling hot.
5. Top hot rhubarb mixture evenly with sponge mixture. Bake for 30 mins. Serve immediately.

trimmed rhubarb, sugar, orange juice, strawberries, eggs, flour, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/36442 (may not work)