- 900g rhubarb, chopped into 3cm slices
Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…
- zest and juice 2 medium orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 140g caster sugar
- 200g self-raising flour
- 85g butter, cut into pieces
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp flaked almond
- mascarpone or crème fraîche, to serve
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.
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.
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.