Heat oven to 190C/170C fan/gas 5. Tip
the rhubarb and strawberries into a large
bowl. Sprinkle over the sugar and flour,
then gently stir through to coat the fruit.
Tip into a baking dish, about 30 x 20cm.
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. 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.
Arrange the circles over the fruit,
leaving a 1-2cm gap between them,
then brush the circles with 1 tbsp cream.
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.