inside:
a few sticks of rhubarb, chopped into inch-long bits
an apple, cored and chopped into chunks
zest of an orange, plus the juice too
a tablespoon each of caster and light muscovado sugar
top:
around 4oz flour
around 3oz butter (chilled and cut into small cubes)
3 tablespoons each of caster and light muscovado sugar
a teaspoon each of ground cinnamon, ginger and cloves (or any other sweetly aromatic combination you prefer)
What to do:
Preheat the oven to 350F/Gas 4/fan oven 180C.
Make the topping:
pinch the butter into the flour in a scone-making manner until it's bread crumb-like. Stir in the spices and sugars. Set aside.
Make the fruity filling:
In a buttered casserole-type dish, toss the rhubard, apple and zest with the sugar. Dribble over enough orange juice to lightly coat.
Sprinkle over the topping, slide into your oven, and bake for around 30 minutes, or until golden and smelling divine.
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