450g rhubarb

125g sugar

2 blood oranges, peeled and cut into rounds

Juice of 4 blood oranges

2 star anise

1 cinnamon stick, broken in half

1 vanilla pod

10ml rose water


75g butter

100g flour

75g demerara sugar

75g flaked almonds

½ tsp of ground cinnamon


1. Cut the rhubarb into 50mm pieces and lay in a 9” square ovenproof dish, top with the orange

2. Meanwhile heat the orange juice, sugar, anise, cinnamon, vanilla and rose water, cook until it becomes a syrup.

3. Pour this over the rhubarb

4. Topping – rub the ingredients together until it looks like crumbs, then scoop on to the fruit and cook at 180C for 25-30 minutes until golden

5. Serve with clotted cream or custard