800g rhubarb, trimmed, cut into 6cm pieces
4 cups (600g) mixed frozen berries
1 cup (220g) caster sugar
1/8 tsp ground allspice
120g runny honey
Finely grated zest & juice of 2 oranges (zest reserved for topping)
1/3 cup (50g) cornflour
Cream or vanilla ice cream, to serve
2 cups (300g) self-raising flour, sifted
1 1/2 tsp baking powder
120g almond meal
190g caster sugar
300g cold unsalted butter, chopped
1/2 cup (125ml) cold milk
- Preheat oven to 180°C. Place rhubarb, berries, sugar, allspice, honey, and orange juice in a large bowl and stir to combine. Transfer to a 2.5L- capacity flameproof baking dish and place over medium heat. Cook, stirring occasionally, for 20-25 minutes until the sugar has dissolved and liquid has reduced by one-third.
- Place cornflour, 2 tbs water, and 2 tbs berry liquid in a small bowl. Stir to dissolve the cornflour, then add to the berry mixture and cook, stirring, for 1-2 minutes to combine. Remove from heat and place the dish on a baking tray.
- For the topping, place the flour, baking powder, almond meal, sugar, and butter into a food processor and pulse until the mixture resembles breadcrumbs. Add reserved orange zest and milk, and whiz until dough comes together.
- Roll the dough into tablespoon-sized balls and arrange on top of the jam. Bake for 40-45 minutes until the jam is bubbling and the topping is golden. Remove from the oven and rest for 10 minutes. Top with cream or ice cream, to serve.