Ingredients

  • 275g (10 oz) (2 cups) fresh rhubarb stalks, trimmed and cut into chunks
  • 225g (8 oz) (2 cups) large juicy strawberries, hulled and quartered
  • 275g (10 oz) (1 ½ cups) caster sugar
  • 1 piece of stem ginger in syrup, drained and finely chopped
  • 175g (6 oz) (1 cup) plain flour
  • 1 tsp baking powder
  • 175g (6 oz) (12 tbsp) at room temperature Kerrygold Pure Irish Salted Butter
  • 3 eggs
  • 1 tsp vanilla extract
  • Warm custard, to serve

Directions

Dessert doesn’t need justification but if anyone asks, this recipe has two of your five a day. Rhubarb and strawberries are a match made in heaven. The sweetness of the strawberries contrasts wonderfully with the rhubarb’s tartness. To top it all off, add some fresh ginger for a spicy twist.
  1. Preheat the oven to 180°C (350°F), Gas Mark 4. Mix the rhubarb and strawberries in a 23cm (9 in) deep-dish pie plate and trickle 100g (4 oz) (½ cup) of sugar over the fruit. If you like ginger, now’s the time to add it.
  2. Sift the flour into a bowl with baking powder. In a separate bowl, whisk the remaining sugar and butter together with a hand held blender until light and fluffy. Beat in the eggs and vanilla extract and then fold in the flour mixture.
  3. Spread the cake mixture over the fruit and bake in the oven for 40 minutes. Take a sneaky peep and if the sponge has risen nicely and turned a golden hue, it should be ready. To be sure, do the skewer test.
  4. Serve with great big dollops of custard and watch it disappear.

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