Rhubarb slumps
Transform rhubarb into a memorable pud
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
- 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.
Recipe from olive magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/3843/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 mins
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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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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10 January 2008
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06 July 2008
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20 January 2009
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05 February 2009
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