It may appear odd to combine three fruits for this, but it surely’s an unimaginable mixture. The apples give the fruit a bit extra construction and the raspberries create fantastic juice, which mixes with the rhubarb and apple juice.
As it’s solely a small quantity, I used contemporary raspberries for it. Some of them have an astonishing flavour of violets. Mix a few tablespoons of marmalade into whipped cream to serve on the facet, if you wish to echo the marmalade within the sponge.
Requires 20 minutes macerating time
https://www.telegraph.co.uk/recipes/baking-and-desserts/desserts/rhubarb-apple-raspberry-pudding-sour-cream-marmalade-sponge/