Vermont style rhubarb pudding
Bring the sugar, apple juice and water to a boil.
Stir until the sugar is dissolved.
Remove from heat, add the rhubarb, strawberries and vanilla.
Stir well and pour in a cake pan.
To prepare the dough, sift the flour and add the sugar, baking soda and mace.
Cut the butter in the flour mixture and add milk or cream.
Stir very well and spread over the fruits.
Sprinkle with sugar and nutmeg and brush with soft butter.
Cook in the oven at 230°C (450°F) for 20 to 25 minutes.