4 medium eggs, at room temperature

For the compote:

18 ounces rhubarb, cut into chunks (about 4 1/2 cups)

7 ounces strawberries (about 2 cups), hulled and sliced

2 to 3 tablespoons sugar

1. For the cake: Grease and flour a 9-inch round cake pan or use a silicone pan. Heat the oven to 350 degrees.

2. In a large mixer bowl, combine the flour, sugar, butter, baking powder, vanilla and eggs. Beat on high speed for 2 minutes, scraping down the sides of the bowl.

3. Tip the batter into the pan; bake until golden and just pulling away from the sides of the pan, 25 to 30 minutes.

4. For the compote: To a saucepan, add the rhubarb and a splash of water. Add the strawberries. Cover. Heat very gently, letting the fruit steam in its own juices until soft, 10 to 15 minutes, while the berries release their juicy dye. Add the sugar. Serve chunky or pureed, over the cake, ice cream or other sweet, as desired.

Per serving: 459 calories, 7 grams protein, 52 grams carbohydrates, 29 grams sugar, 25 grams fat, 166 milligrams cholesterol, 276 milligrams sodium, 2 grams dietary fiber.

Strawberry Souffle

Makes 4 servings

Butter and sugar for the ramekins (baking dishes)

4 large egg whites

1/2 cup sugar

1 cup Strawberry Sauce (see recipe below)