Ingredients

Steps

• Cut the rhubarb into 5cm pieces and arrange in a 23cm ovenproof dish topped with orange rounds.
• Heat orange juice, caster sugar, anise, cinnamon stick, and vanilla seeds in a pan until syrupy.
• Strain the syrup and pour it over the rhubarb and orange.
• Rub butter, flour, demerara sugar, and ground cinnamon together in a bowl until the mixture resembles breadcrumbs.
• Stir in flaked almonds and spoon the topping over the fruit.
• Bake in the oven for 25 to 30 minutes until golden-brown.
• Serve warm with clotted cream or custard.