Boil water, sugar and cinnamon, seven minutes lightly bubble. Pour hot over rhubarb, gently bubble for a few minutes until rhubarb breaks down. When cooled, combine with grapefruit juice and stir to freeze.
Rhubarb crumble: place rhubarb in a buttered ovenproof dish with the strawberries, sugar and spice.
Chop the peeled ground almonds and butter until finely crumbly.
Add flour, sugar and flaked almonds, sprinkle over rhubarb mixture.
Bake for thirty to forty minutes in the middle of the heated oven.
Serve lukewarm with rhubarb sorbet.
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Tip: Stock up on a variety of high-quality spices – it pays off!
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