Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt

• 500 ml water (16 fl ounces/2 cups)
• 200 g caster sugar (6.5 ounces/3/4 cup plus 2 tablespoons)
• 3 cardamom pods
• 2 tablespoons unsalted butter, at room temperature
• 1 12 tablespoons caster sugar
• 1 egg
• 70 g self-raising flour (2.5 ounces/1/2 cup)
• 1 tablespoon milk (approximate measure)
• 1 bunch rhubarb, trimmed and cut into 4-cm lengths (1 1/2-in)
• 250 g ripe strawberries, stems removed (8 ounces/2 cups)
• 500 g meredith farm sheep's milk yoghurt (1 pound/2 cups) or 500 g other high-quality plain yogurt (1 pound/2 cups)

1. Using a large saucepan over medium heat, stir together the water and sugar until the sugar dissolves and the mixture forms syrup.
2. Add the cardamom and bring to a simmer; keep hot over low heat.
3. Preheat oven to 190C (375F).
4. SPONGE:.
5. Beat together the butter and sugar until light and creamy.
6. Beat in the egg and fold in the flour.
7. Add just enough milk to make a light dropping consistency.
8. FRUIT:.
9. Place rhubarb in a shallow 750-ml (24-fluid ounce/3-cup) baking dish.
10. Pour the hot syrup over the rhubarb.
11. Bake for about 10 minutes, or until rhubarb is tender.
12. Remove from oven and stir in strawberries.
13. Leaving gaps so that the fruit can be seen, spoon sponge mixture over fruit.
14. Return pan to center of oven and bake 10-15 minutes more, or until the sponge is puffed and golden.
15. Serve warm with yoghurt.

caster sugar, pods, unsalted butter, caster sugar, egg, flour, milk, rhubarb, ripe strawberries

Taken from www.food.com/recipe/sponge-topped-rhubarb-and-strawberries-with-sheeps-milk-yoghurt-369750 (may not work)