Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         package       1-step white angel food cake mix
2         teaspoons     grated orange peel
2         cups          sliced rhubarb
1/2       cup           granulated sugar
2         tablespoons   orange juice
1         pint          strawberries, sliced
4         drops         red food coloring, if desired
15        ounces        ricotta cheese
1/4       cup           powdered sugar
2         cups          frozen (thawed) reduced-fat whipped topping

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.