400g rhubarb, trimmed and cut into 2.5cm pieces
400g strawberries, hulled and halved if large
85g granulated sugar
1 tbsp plain flour
250g tub mascarpone
zest and juice 1 orange
1 tbsp icing sugar
FOR THE TOPPING
100g plain flour, plus extra for dusting
50g ground almonds
85g golden caster sugar
1 tsp baking powder
75ml single cream plus 1 tbsp
1 tsp vanilla extract
25g flaked almonds
Heat oven to 190C/gas 5. Tip the rhubarb and strawberries into a large bowl. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
Make the topping next, place the flour, ground almonds, sugar, baking powder, butter and a pinch of salt in a food processor. Pulse to fine crumbs. Pulse in 75ml cream and the vanilla extract, just until the mixture starts to come together. Turn out onto a lightly floured surface, then gently knead once or twice to bring together. Roll out the dough until it is 1cm thick. Use a 7cm round cutter to cut out 9-12 rounds, pressing together the scraps and re-rolling if you need.
Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked.
Serve alongside some mascarpone with orange zest and juice and icing sugar stirred through it for a lighter twist or vanilla ice cream or lashings of custard if you prefer