Filling400 gm rhubarb, cut into 2cm lengths3pink lady apples, peeled, cored and cut into wedges110 gm (½ cup) raw caster sugar40 gm honey2 tbsp cornflour1lemon, juicedButtermilk and cinnamon pastry150 gm (1 cup) self-raising flour30 gm raw sugar1½ tsp ground cinnamon50 gm butter, coarsely chopped90 ml buttermilk, plus extra for brushingTo serve: pouring cream
Preheat oven to 190C. Rinse rhubarb, drain and transfer to a bowl. Add apple, sugar, honey, cornflour and lemon juice and stir to combine, then place in a 1.5 litre capacity ovenproof dish.
For buttermilk and cinnamon pastry, process flour, 2 tbsp sugar, 1 tsp cinnamon, butter and 1 tsp sea salt in a food processor until mixture resembles fine breadcrumbs. Add buttermilk and process until mixture forms a dough, then transfer to a lightly floured surface and knead until smooth. Roll out to 4mm thick and, using a 7cm-diameter pastry cutter, cut out rounds and arrange over rhubarb mixture, overlapping slightly. Brush tops with a little extra buttermilk. Combine remaining sugar and cinnamon in a small bowl, scatter over pastry and bake for 45-50 minutes or until fruit is bubbling and pastry is golden and risen. Serve with pouring cream.