Rhubarb & orange slump

• rhubarb↗900g g

  chopped into 3cm slices

• medium orange↗zest and juice 2
• caster sugar↗140g g
• self-raising flour↗200g g
• butter↗85g g

  cut into pieces

• milk↗150ml ml
• flaked almond↗2 tbsp tbsp
• mascarpone or crème fraîche↗

  to serve

Step-by-step instructions

1. 1

   Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.

2. 2

   Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.