Name: Rhubarb & orange slump
Yield: 4
Ingredients: 900g rhubarb , chopped into 3cm slices -; zest and juice 2 medium orange -; 140g caster sugar -; 200g self-raising flour -; 85g butter , cut into pieces -; 150ml milk -; 2 tbsp flaked almond -; mascarpone or crème fraîche , to serve -

Ingredients for - Rhubarb & orange slump

1. 900g rhubarb , chopped into 3cm slices

2. zest and juice 2 medium orange

3. 140g caster sugar

4. 200g self-raising flour

5. 85g butter , cut into pieces

6. 150ml milk

7. 2 tbsp flaked almond

8. mascarpone or crème fraîche , to serve

How to cook deliciously - Rhubarb & orange slump

1 . Stage

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 . Stage

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.