Rhubarb Sponge

This recipe will do for any stewed fruit - apples, apricots, tamarillos, feijoas, apricots, peaches, nectarines. There's just one secret - make sure the fruit is hot when you pour over the batter. You can let the rhubarb or other fruit cook while you make the sponge. If you add a little salt top the rhubarb when you cook it, it takes the edge off the acidity and you won't require as much sugar.

Also remember rhubarb leaves are poisonous. But they can be boiled and the liquid can be used as an organic insect spray on plants.

Rhubarb Sponge

4-6 stalks of rhubarb
1/2 teaspoon salt
1/2 cup sugar
1/2 cup water

Topping

50g butter
2 tablespoons golden syrup
1/4 cup sugar
1 large egg
1/2 cup flour
1 teaspoon baking powder
2 tablespoons milk

Preheat the oven to 180degC.

Remove the bottom of the stalks and any leaves from the rhubarb. Cut the stalks into 2cm chunks. Place in a saucepan with the water, salt and sugar. Bring to the boil then turn down the heat and simmer for about five minutes.

Meanwhile place the butter and golden syrup into a bowl and heat in the microwave until the butter melts. Whisk together then add the sugar and the egg and beat. Add the flour, baking powder and milk and beat again with a whisk. Add a little more milk if the mixture is too thick.

Bake for 30 minutes or until the topping has set and springs back when you press it with your finger.

Serve warm with lightly whipped cream or creme fraiche, or vanilla ice cream.

Spoon the hot fruit into an ovenproof dish and spoon over the batter.