Rhubarb & orange slump

Rhubarb & orange slump

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(20 ratings)

Prep: 30 mins Cook: 35 mins


Serves 4
A slump is a New England pudding made with seasonal fruit. Experiment with whatever's in season this month

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal536
  • fat22g
  • saturates12g
  • carbs81g
  • sugars44g
  • fibre5g
  • protein9g
  • salt0.85g
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  • 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


  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.

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Comments (25)

localhero's picture

Very tasty and easy to make. I halved all the ingredients as I didn't have much rhubarb but it still made plenty for four people. All the family loved it!

MissPossum's picture

I really liked this recipe. It was easy to make and the topping is very soft and light but it needs a lot more sugar. The leftover slump reheated well in the microwave.

lizleicester's picture

Used rather green homegrown rhubarb but it was still delicious. Loved the almonds (and also popped some stray cranberries into the mix).

emythecat's picture

I only had 600g of rhubarb so I added about 220g of frozen mixed berries. Also, I only had plain flour, so added 2 teaspoons of baking powder. It worked very well - light fluffy topping, and the fruit was just sweet enough without adding extra sugar. I think it maybe should be marked 'serves 6' though, rather than 4 - the portions were enormous! But it's mainly fruit, so maybe that's ok! Very simple and tasty and I'd make it again.

traciekan's picture

i used a tin of peaches which had been languishing in the cupboard. and no orange and half the sugar in the juice it was sweet enough. really nice and much nice than crumble which can be quite stodgy

cecilylayzell's picture

Nice recipe. Not too sweet with the amount of sugar suggested and the almonds give the topping a lovely crunch.

desbralass's picture

As an update,

I have yet to remember to add the zest to the topping mixture! The first time,I put it in with the fruit,the second time I forgot it altogether,so I sprinkled a little in to the bottom of each dish before dishing up the Slump.This time,I remembered just before putting it into the oven,so sprinkled it on the top.

It won't prevent me from eating the whole dishful,though.

desbralass's picture

I've used plums instead of rhubarb,as with the dry weather my rhubarb isn't growing.I used 12 large plums,sugar as desired...and prepared it the day before.The flavour develops beautifully.

liviwilkes's picture

that is delicious - needs 3 times the amount of sugar though!

jacquil's picture

Very nice indeed. Didn't have any oranges, but used some orange juice from a carton instead. My slump/dough mixture was very, very soft though - almost a batter - but it didn't seem to matter. It still rose nicely. Very easy recipe. Upped the sugar as recommended by a few people.

fostermoss's picture

Delicious a nice change from crumble.

jburton's picture

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.

sherah's picture

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.

creakyhouse's picture

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.

vrog's picture

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

chrisfarr's picture

Really simple to make and very tasty

meltheminx's picture

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

chhagger's picture

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

melanieday's picture

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.

annerieke's picture

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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