400 g (13 oz) rhubarb, trimmed and cut into 2.5 cm (1 inch) pieces
75 g (3 oz) caster sugar
juice of 1 small orange
125 g (4 oz) plain flour
75 g (3 oz) unsalted butter, diced
4 tablespoons caster sugar
4 tablespoons ground almonds
grated rind of 1 small orange
Place the rhubarb, sugar and orange juice in a large bowl and stir well.
To make the topping, place the flour in a bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Alternatively, use a food processor. Stir in the sugar, almonds and orange rind.
Spoon the rhubarb mixture and juice into 4 x 250 ml (8 fl oz) ovenproof dishes. Sprinkle over the topping and press down lightly.
Place on a baking sheet and bake in a preheated oven, 190ºC (375ºF), Gas Mark 5, for 20–25 minutes or until golden and bubbling.