Rhubarb & orange slump

Directions

1. 1
   Heat oven to 190C/fan 170C/gas
2. 2
   Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar.
3. 3
   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.
4. 4
   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.
5. 5
   Bake for 25-30 mins until the topping is crisp and golden.
6. 6
   Serve warm with mascarpone or crme frache.