Dice rhubarb. In a large, nonstick oven-going skillet, combine the rhubarb, 1/4 cup sugar, orange marmalade, orange juice, tapioca and 1 tablespoon of the butter. Cook and stir over medium heat until bubbly. Stir in cinnamon, ginger, cardamom and nutmeg; stir in blueberries. Cook and stir until mixture returns to a boil. Remove from heat; set aside.
In a large bowl, whisk together the flour, almond flour, 1/3 cup sugar, the baking powder, orange peel and salt. Using a pastry blender, cut in remaining 5 tablespoons of butter until pieces are pea sized. In a small bowl, combine cream and almond extract; stir into flour mixture until just moistened. Drop in 8 mounds over the hot blueberry filling; sprinkle with sugar.
Bake in a 375° oven for 25 to 28 minutes or until a wooden pick inserted into a biscuit comes out clean. Cool on a wire rack. Serve warm or at room temperature. If you like, serve with a scoop of ice cream.
This is in the yearly rotation . Be sure not to omit orange peel in the topping.