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RHUBARB PUDDING
Ingredients:2 T. margarine
3/4 c. sugar
1 egg
2 c. flour
1/2 t. salt
4 t. baking powder
1 c. milk (approx.)
1 c. rhubarb, cut in 1 inch pieces
1 navel orange, peeled & diced
Orange rind, grated
Directions:
Cream shortening and sugar. Add eggs and mix well.
Combine dry ingredients and add to the shortening-sugar-egg mixture a little at a time, alternating with milk. The batter should be fairly stiff. Add orange, rind and rhubarb. Put in a greased bowl and cover with tightly with aluminum foil. Place in a pot, filled about 1/3 full of water, with a trivet so the bowl does not sit directly on the bottom. Cover and let steam over low heat for about 2 hours. Serve warm. Garnish with fresh strawberries.