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, 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.

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• Fluffy

  08 May 2008

  Fluffy rated this recipe

  

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• 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.

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• Ulrike

  18 May 2008

  Ulrike commented on this recipe

  We don't have self raising flour in Germany, I substituted it with 195 g wheat flour Type 405 and 5 g baking powder. I served it with whipped cream.

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• Ellie+3

  26 May 2008

  Ellie+3 rated and commented on this recipe

  

  The adults all enjoyed this however with the orange and rhubarb it was too tart for my children who refused to touch it!

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• Cathy

  26 May 2008

  Cathy rated and commented on this recipe

  

  Easy to make and delicious. Will definitely make it again.

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• Annerieke

  28 May 2008

  Annerieke commented on this recipe

  This was delicious! I added some overripe nectarines as well which went really well with the rhubarb. Only, next time I would add more sugar, it's not as sweet as I wanted it to be. And strawberries would go really good with this as well I think!

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• Annerieke

  28 May 2008

  Annerieke rated this recipe

  

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• Melanie Day

  02 June 2008

  Melanie Day commented on this recipe

  This was a nice recipie to use up all the rhubarb i was given. The texture of the "slump" dumplings were nice and satisfying top eat.

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• Claire Helen

  22 June 2008

  Claire Helen rated and commented on this recipe

  

  Easy to make, very tasty and my three young children loved it and we've cooked it several times at their request.

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• Mel L

  29 June 2008

  Mel L rated and commented on this recipe

  

  made this with rhubarb and loganberries and served hot with butterscotch ice cream! Delicious!

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• redkite

  25 October 2008

  redkite rated and commented on this recipe

  

  Really simple to make and very tasty

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• honeybee

  09 January 2009

  honeybee rated and commented on this recipe

  

  Cooked with apple and orange - as delicious cold as hot. Definitely a good change from crumble.

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• Michelle

  01 March 2009

  Michelle rated and commented on this recipe

  

  A touch more sugar with the rhubarb, as agree it is a bit tart, and I don't have a particularly sweet tooth. However, I found it quick and satisfying to make and eat. I bought rhubarb that was completely deep pink (like that of radish), with no green, and it stayed pink when cooked. I think the pink colour may be a seasonal thing, bought end of feb.

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• Ellen

  09 August 2009

  Ellen commented on this recipe

  This was lovely. I did make a few changes to the recipe. I used up a tin of mandarins that I had in the cupboard instead of orange juice and the zest ( you do have to drain off some of the juice though or else it drips everywhere ). I also put in a bit of brandy whilst it was reducing which was yummy and I just so happened to have some in the cupboard! Served it with some custard. Clean bowls and big smiles all round a good sign me thinks.

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• JOOLES

  12 November 2009

  JOOLES commented on this recipe

  Could this be prepared ahead up to the point of putting it in the oven, the 'slump' could maybe be prepared, wrapped in clingfilm and left in the fridge till ready to use.

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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, salt 0.85 g

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