Rhubarb & orange slump

Recipe uploaded by

Mary Cadogan

3 ratings

Recipe by Mary Cadogan

Leave a comment or rate this recipe

Tested

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, salt 0.85 g

Latest comments and suggestions

• Rowan

  03 May 2008

  Rowan rated and commented on this recipe

  

  Very easy to cook and got lots of compliments, my sort of recipe! The 'slump' was lovely and made a nice change from crumble.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Fluffy

  08 May 2008

  Fluffy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shez

  12 May 2008

  shez rated and commented on this recipe

  

  I'm a crumble girl so didn't impress me much but my guests loved it! Mine was green though and not the lovely pink featured here. Dead easy to make though.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/5883/

Your binder

• Register
• Sign in

Register/ sign in for your £40 Virgin Wines voucher*. Plus, store recipes, get our newsletter and add recipes, ratings and comments to this site. Tell me more

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

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, salt 0.85 g

Your binder

Register for a binder and we will give you a £40 Virgin Wines WineBank voucher*. Click here for details.

*Spend £40 on wine and Virgin Wines will match your spend giving you £80 worth of wine.

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.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.