Step 1

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 sugar has dissolved and liquid has reduced by one-third.

Step 2

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.

Step 3

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 a dough comes together.

Step 4

Roll the dough into tablespoon-sized balls and arrange on top of the jam. Bake for 40-45 minutes until 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.