Ingredients

• 100g/3½oz caster sugar
• 100g/3½oz ground almonds
• 100g/3½oz plain flour
• 1 tsp cinnamon powder
• 75g/3½oz butter
• 15g/½oz butter
• 750g/1¾lb rhubarb
• trimmed
• cleaned and cut into 2.5cm/1in lengths.
• 2 green cardamom pods
• split
• 100g/3½oz muscovado sugar
• 1 orange
• zest and juice
• 2 tsp orange blossom water
• or to taste
• custard

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• To make the crumble
• put the flour
• sugar
• ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time
• rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.
• To make the filling
• melt the butter in a large frying pan. Add the prepared rhubarb
• sugar
• cardamom
• orange zest and juice. Cook on a low heat for 5 minutes.
• Carefully remove the cardamom pods
• and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top
• and bake for 30-40 minutes
• or until the topping is golden-brown.
• To serve
• spoon out portions into bowls and serve with hot custard.