Always a prolific crop, here is the start of what I hope will be several ways of using some of it.
7 oz butter
10 oz SR flour
3 oz pale muscovado sugar
4 oz caster sugar
11/2 oz chopped hazelnuts
2 large eggs
1/2 teaspoon ground cinnamon
Put remaining 4oz butter, softened but not runny, caster sugar, remaining flour, spice, eggs and two tablespoons of the orange juice into a bowl and beat together.
Spoon cake mixture into a greased and lined 8 - 9 inch loose bottomed or spring clip cake pan. Scatter over rhubarb and orange, then cover the fruit with the crumble mixture.
Bake at 180c, Gas mark 4 for about one and a quarter hours. Cool slowly - don't turn out until completely cold - try to wait until the next day before eating.
You can make this with frozen rhubarb.
2½lbs prepared rhubarb
rind and juice of three sharp, but not Seville, oranges
juice 1½ lemons
2½lb granulated sugar.
Grate the rind from the oranges, or use a zester.
Cook the rhubarb with rind and the juice from the oranges and lemons until tender.
Add the sugar, and when it has dissolved, boil until setting point is reached.
Because there is not very much liquid in this recipe it will set quite quickly.