• 200 g (7 oz) plain flour
  • pinch of salt
  • 150 g (5 oz) unsalted butter
  • 200 g (7 oz) soft brown sugar
  • 500 g (1 lb) fresh or frozen rhubarb (thawed if frozen), sliced
  • 125 g (4 oz) fresh or frozen raspberries
  • 3 tablespoons orange juice
  • raspberry ripple ice cream, to serve

Put the flour and salt in a bowl, add the butter and rub in with the fingertips until the mixture resembles breadcrumbs. Stir in 150 g (5 oz) of the sugar.

Mix together the fruits, the remaining sugar and orange juice and tip into a buttered dish. Sprinkle over the topping and cook in a preheated oven, 200°C (400°F), Gas Mark 6, for about 25 minutes or until golden brown and bubbling.

Remove and serve hot with raspberry ripple ice cream.

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