Rhubarb slumps

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olive magazine

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1. Mix the rhubarb with the light muscovado sugar, orange zest and half of the juice and spoon it into 1 large (or 4 small) dishes. Mix the oats with the cream and dark muscovado and drop spoonfuls of the mixture all over the surface of the rhubarb. Bake for 30 minutes until the topping is browned and the rhubarb has bubbled up around it.

Know-how

Wakefield, Pontefract and Leeds are the three corners of the Yorkshire rhubarb triangle, where forced rhubarb grows by candlelight in dark sheds between December and March. It's a gentler pink than summer rhubarb; stew, crumble, pie and slump (ie cobbler) it while you can.

Latest comments and suggestions

• JanetHannam

  10 January 2008

  JanetHannam commented on this recipe

  I was disappointed with this - it was just a crumble

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• Alsace

  06 July 2008

  Alsace rated and commented on this recipe

  

  maybe like a brumble but very yummy nontheless

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• bakerDan

  20 January 2009

  bakerDan commented on this recipe

  The picture doesn't look like the recipe - I can definately see some flaked almonds in there. Whatever it's a picture of it looks great, shame if the recipe is wrong. (I haven't tried it myself)

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• Julie Bahrain

  05 February 2009

  Julie Bahrain rated and commented on this recipe

  

  Edible, quite nice but mine didn't look like the picture - think you need to use jumbo oats and flaked almonds perhaps?

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Ingredients

• 400g rhubarb
• 6 tbsp light muscovado sugar
• 1 orange , zested and juiced
• 100g oats
• 6 tbsp double cream
• 2 tbsp dark muscovado sugar

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Serves 4

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Ingredients

• 400g rhubarb
• 6 tbsp light muscovado sugar
• 1 orange , zested and juiced
• 100g oats
• 6 tbsp double cream
• 2 tbsp dark muscovado sugar

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