Strawberry and rhubarb filling

This filling is delicious spread over layers in a sponge cake. It would be perfect with any of the three recipes Allyson Gofton shares here, along with baking tips.

Ingredients

2 stalks	Rhubarb (Main)
2 Tbsp	Sugar
2 Tbsp	Water
2 punnets	Strawberries, sliced (Main)
1 dash	Rosewater, optional
300 ml	Cream, chilled, or use 500g mascarpone to which a little icing sugar has been added (Main)

Directions

1. Slice two stalks rhubarb and simmer with sugar and water until well cooked. Press the mixture through a sieve.
2. Into the rhubarb puree, add strawberries and a dash rosewater if you have it to hand. If wished, refrigerate overnight. Sweeten as wished.
3. For the cream, whip chilled cream until thick or use mascarpone to which a little icing sugar has been added to gently sweeten.
4. Spread in layers on to the sponge (choose a recipehere). For the cake pictured above, I have sliced each sponge in half to create four layers.