1.Preheat oven to 180°C.
2.Place rhubarb, sugar and juice in a large saucepan over low heat; cook, stirring, until sugar dissolves. Cook, stirring occasionally, for 10 minutes or until rhubarb is tender. Stir in strawberries.
3.Meanwhile, make sponge mixture. Beat eggs and sugar in a small bowl with an electric mixer for 10 minutes or until thick and creamy. Sift flours twice onto baking paper. Sift a third time over egg mixture; gently fold through until combined.
4.Spoon three-quarters of the fruit mixture into six 1-cup (250ml) ovenproof baking dishes; place on a large oven tray. Bake for 5 minutes or until fruit mixture is bubbling. Remove from oven.
5.Spoon sponge mixture on hot fruit mixture; bake for a further 30 minutes or until sponge springs back when pressed lightly in the centre with your finger.
6.Serve puddings immediately, topped with remaining fruit mixture and sifted icing sugar. Serve with vanilla ice-cream, if you like.
