- 600 g rhubarb, trimmed and cut into 5cm lengths
- Zest and juice of 2 oranges
- 200 g golden caster sugar
- 50 g plain flour
- 25 g cold butter, cut into small cubes
- 40 g mixed blanched Brazil nuts and hazelnuts, finely chopped
- 150 ml double cream
- 2 tsp icing sugar
- 150 g pot natural yogurt
Preheat the oven to 220°C, fan 200°C, gas 7. Spread the rhubarb in a single layer in a large ovenproof dish. Add the orange zest and juice and 3 tablespoons of water; scatter over 175g of the sugar. Stir, then cover the dish with kitchen foil and bake for 20-25 minutes until soft.
Remove from the oven and cool completely. Meanwhile, put the flour and butter in a bowl and rub together using your fingertips until the mixture resembles rough breadcrumbs. Mix in the remaining sugar and the nuts and tip on to a foil-lined baking tray. Bake for 10-12 minutes, turning the mixture halfway, until golden. Set aside.
Drain the rhubarb in a sieve over a bowl. Transfer the juices to a pan, bring to the boil, then simmer until syrupy. Leave to cool. In a separate bowl, whisk the cream with the icing sugar until the beaters leave a soft trail in the mixture, then fold in the yogurt.
Divide the creamy yogurt among bowls, add the rhubarb and syrup, then scatter over the nutty streusel.