Rhubarb & orange slump

Rhubarb & orange slump

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(20 ratings)

Prep: 30 mins Cook: 35 mins

Easy

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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Ingredients

  • 900g rhubarb, chopped into 3cm slices
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

  • zest and juice 2 medium orange
    Orange

    Orange

    or-ange

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150ml milk

    Milk

    mill-k

    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

Method

  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)

cathyaket's picture
5

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

enevard's picture
4

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

ostwestwind's picture

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.

cheryl654's picture
3

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.

seasquirt's picture
4

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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