Preparation:
1. Bake and cool cake as directed on package for angel food (tube) pan-except stir orange peel into cake mix (dry).
2. Mix rhubarb, granulated sugar and orange juice in 2-quart saucepan. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups of the strawberries. Add food coloring if deeper red color is desired. Refrigerate about 1 hour.
3. Beat ricotta cheese and powdered sugar in large bowl with electric mixer on medium speed unti fluffy. Fold in whipped topping.
4. Cut cake horizontally to make 3 layers. Spread strawberry-rhubarb mixture between layers. Frost side and top of cake with ricotta mixture. Arrange remaining strawberries on top. Refrigerate until serving time. |
