KITCHEN HACKS
Strawberry and Rhubarb Sponge Pudding
Serves 8, Prep and Cook 40 mins
²⁄³ cup strawberry jam
1 bunch rhubarb, trimmed, cut into 4cm lengths
250g punnet strawberries, hulled, halved
½ x 450g packet double unfilled rectangular sponge cake
3 egg whites
¾ cup caster sugar
1 Combine jam and ½ cup water in a large bowl. Stir in rhubarb. Transfer to a roasting pan lined with baking paper.
Cook in a
