Cook the rhubarb in a large, deep pan over a medium-low heat for about 15 mins until tender but still holding its shape, and all the liquid has evaporated. If it’s getting too soft, stop cooking. Stir in the strawberries and 75g of the jam – add a little more jam if it tastes particularly tart. Tip into a 2-litre shallow ovenproof dish.

Heat the oven to 190C/170C fan/gas 5. Make the topping by blitzing the butter, sugar, ground almonds and cinnamon together in a food processor with a pinch of salt until it starts to clump together. Tip into a bowl and stir in the nuts. Scatter the topping over the fruit.

Put the dish on a baking tray and bake for 45 mins until golden and crisp. Let stand for 10 mins before serving with cream, if you like. Can be frozen for up to two months.