Rhubarb & orange slump

Recipe uploaded by

Mary Cadogan

11 ratings

Recipe by Mary Cadogan

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1. Heat oven to 190C/fan 170C/gas 5. Place the rhubarb in a pan with the orange juice and 50g/2oz of the sugar. Heat gently to dissolve the sugar, then cover and cook for a few mins until the rhubarb is softened but still holding its shape, about 5 mins. Tip into a 1.5-litre gratin dish.
2. Put the flour, orange zest and remaining sugar in a bowl, add the butter, then rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the milk to make a soft dough. Drop 8 spoonfuls of mixture over the rhubarb and scatter with the almonds. Bake for 25-30 mins until the topping is crisp and golden. Serve warm with mascarpone or crème fraîche.

Slumps

A slump is a New England pudding made with seasonal fruit. It was originally cooked in a saucepan on top of the stove, giving you a sort of fruity dumpling, which tastes better than it looks. To make it easier on the eye and to add a lovely crusty top, I prefer to bake it.

Per serving

536 kcalories, protein 9g, carbohydrate 81g, fat 22 g, saturated fat 12g, fibre 5g, sugar 44g, salt 0.85 g

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Ingredients

• 900g rhubarb , chopped into 3cm slices
• zest and juice 2 medium orange
• 140g caster sugar
• 200g self-raising flour
• 85g butter , cut into pieces
• 150ml milk
• 2 tbsp flaked almonds
• mascarpone or crème fraîche , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 mins

Cook 35 mins

Ingredients

• 900g rhubarb , chopped into 3cm slices
• zest and juice 2 medium orange
• 140g caster sugar
• 200g self-raising flour
• 85g butter , cut into pieces
• 150ml milk
• 2 tbsp flaked almonds
• mascarpone or crème fraîche , to serve

Per serving

536 kcalories, protein 9g, carbohydrate 81g, fat 22 g, saturated fat 12g, fibre 5g, sugar 44g, salt 0.85 g

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