Rhubarb & strawberry cobbler with orange cream

Ingredients

• 400 g pack rhubarb trimmed cut into 2½ cm pieces
• 400 g punnet strawberries hulled halved
• 85 g granulated sugar 
• 1 tbsp flour plain
• 250 g mascarpone cheese 
• 1  orange zest 
• 1 tbsp icing sugar 
• 100 g flour plain for dusting
• 50 g ground almonds 
• 85 g golden caster sugar 
• 1 tsp double-acting baking powder 
• 50 g butter 
• 75 ml single cream 
• 1 tsp vanilla extract 
• 25 g almonds flaked

Equipment

• food processor
• bowl
• oven
• baking pan

Directions

1. Heat oven to 190C/170C fan/gas
2. Tip the rhubarb and strawberries into a large bowl.
3. Sprinkle over the sugar and flour, then gently stir through to coat the fruit. Tip into a baking dish, about 30 x 20cm.
4. To make the topping, 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.
5. 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.
6. Arrange the circles over the fruit, leaving a 1-2cm gap between them, then brush the circles with 1 tbsp cream.
7. Sprinkle with the flaked almonds, then bake in the oven for 40 mins until the topping is golden and the fruit is cooked. Stir together the mascarpone, orange zest and juice and icing sugar, and serve alongside the cobbler.