You can cut down on the amount of dark brown sugar used if you want something tarter, but I like the deep, luscious sweetness this recipe gives.

Serves 4-6

400g forced rhubarb, cubed (if the stalks are thick, slice in half lengthways first)
80g soft dark brown sugar
1 ball of stem ginger, finely chopped, plus 1 tbsp syrup from the jar
120g butter
120g caster sugar
2 eggs, lightly beaten
Zest of 1 orange, finely grated
120g almonds
2 tbsp self-raising flour

Preheat the oven to 180C/350F/Gas Mark 4. Mix the rhubarb, brown sugar, stem ginger and syrup in an ovenproof dish. (I used an oval one, 20cm x 13cm x 8cm; a round 18cm dish of similar depth would be about right.)

Cream the butter and sugar until smooth and fluffy. Beat in the eggs a little at time – four goes should do it – making sure each addition is thoroughly mixed in before adding the next. Beat in the orange zest. Stir together the almonds and flour, then gently fold into the mixture. Spread on top of the rhubarb.

Cook near the top of the oven for 50 minutes to 1 hour, until golden brown. Depending on the size of your dish, the topping may still be a little gooey in the middle, but it’s nothing to get hung up about.

Pile into bowls. A puddle of double cream around the outside wouldn’t be a bad idea.

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