700g rhubarb, washed, trimmed and chopped
Grated rind and juice of 1 orange
75g light brown sugar
110g butter
110g demerara sugar
175g digestive biscuits, crushed
1heaped tsp cinnamon

1 Preheat the oven to 180C/350F/gas Mark 4. Place the rhubarb in an ovenproof dish with the orange rind, juice and light brown sugar. Cover with foil and bake for about 30 minutes. Or microwave, covered with film, for 4-6 minutes.
2 Melt the butter in a pan. Stir in the demerara sugar, crushed biscuits and cinnamon. Cook for about 5 minutes until thoroughly mixed and then spoon over the rhubarb. Spread out evenly and return to the oven.
3 Bake for 15-20 minutes until the topping is crisp and serve with ice cream or whipped cream.