Rhubarb and orange slump

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 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 creme fraiche.