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, questions and tips

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fostermoss
5th May, 2010
5.05
Delicious a nice change from crumble.
jburton's picture
jburton
12th Nov, 2009
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
9th Aug, 2009
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
1st Mar, 2009
4.05
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.
Honeygran
9th Jan, 2009
5.05
Cooked with apple and orange - as delicious cold as hot. Definitely a good change from crumble.
chrisfarr
25th Oct, 2008
4.05
Really simple to make and very tasty
meltheminx
29th Jun, 2008
5.05
made this with rhubarb and loganberries and served hot with butterscotch ice cream! Delicious!
chhagger
22nd Jun, 2008
5.05
Easy to make, very tasty and my three young children loved it and we've cooked it several times at their request.
melanieday
2nd Jun, 2008
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
28th May, 2008
4.05
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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