Rhubarb and almond crumble

SERVES: 6 takes: 45 MINS

This classic recipe that’s both sweet and tart, which makes for a great pudding served with custard!

What You’ll NEED ■ 10 stems rhubarb ■ Juice of ½ orange

■ 2tbsp orange blossom honey ■ 275g plain flour

■ 200g chilled butter, cubed ■100g whole almonds

■200g caster sugar

1Heat the oven to 180C/gas 4. Cut the stems of rhubarb into 5cm chunks and put into a large ovenproof dish. Mix together the orange juice and honey and pour over the fruit.

Put the flour, a pinch of salt 2

and the butter into a food processor and whizz briefly. Add the almonds and whizz until the mixture looks like rough breadcrumbs.

Stir in the sugar, then spoon over the rhubarb.

Bake for 25-30 mins until 3

bubbling and the crumble topping is golden.

Per serving: 681 cals; 37g fat; 18g sat fat; 75g carbs