Rhubarb & Almond Crumble
Preheat the oven to 180°C

2 lbs rhubarb, washed and cut into small chunks
6 oz brown sugar
2 tablespoons orange juice
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 tablespoon orange zest

Crumble topping:
4 ozs wholemeal flour
2 ozs brown sugar
2 ozs rolled oats
3 ozs butter
1½ ozs almonds, chopped

Put the rhubarb in a pan with the sugar, spices, orange juice and zest. Cover the pan and simmer gently until the fruit is just tender. Add a little more orange juice or water if required. Check for sweetness and add more sugar if necessary. Turn into a greased pie dish.

Put the flour, oats, and sugar into a bowl and rub in the butter until the mixture resembles breadcrumbs.  Stir in the nuts and sprinkle the crumble over the rhubarb.
Bake for 30 minutes, until the topping is crisp and golden.