"From the book entitled "Fix it Fast" I made the measurement for sponge cake loaves, but the original recipe says sponge cake cups. If desired, you can make the sauce ahead of time, refrigerated. Reheat it to serve, or serve it cold."

Original is 6 servings

Metric US

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Ingredients

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2 cups rhubarb, sliced (fresh or frozen rhubarb, sliced)
1/2 cup sugar
1/4 cup water

1 package (10 ounces) frozen strawberries (in syrup)
6 (342 grams) sponge cakes (individual sponge cakes)
1 1/2 pints frozen yogurt (3 cups) vanilla, 3 cups, or ice cream)

Nutritional

Serving Size: 1 (209.8 g)
Calories 390.6
Total Fat - 7.6 g
Saturated Fat - 3.4 g
Cholesterol - 45.3 mg
Sodium - 740.3 mg
Total Carbohydrate - 71 g
Dietary Fiber - 3.8 g
Sugars - 28.3 g
Protein - 13 g
Calcium - 68.4 mg
Iron - 1.7 mg
Vitamin C - 4.8 mg
Thiamin - 0.1 mg

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Step by Step Method

Step 1

Get out a medium saucepan and add the rhubarb, sugar and water. Mix it together and bring it to a boil. Reduce the heat to medium low, then simmer it for 5 minutes. Stir it occasionally.

Step 2

Add the strawberries and cook it all for 1 to 2 minutes or until the berries thaw.

Step 3

Get six dessert plates. Put one sponge cake on each plate. Add 1/2 cup frozen yogurt or ice cream on top of each. Add 1/3 cup of the strawberry rhubarb sauce over the top of the yogurt or ice cream.