Name: Rhubarb & orange slump
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Cuisine: British
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 almond; mascarpone or crème fraîche to serve

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Rhubarb & orange slump

Rhubarb & orange slump

Mary Cadogan

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Serves 4

Easy

Prep: 30 mins

Cook: 35 mins

A star rating of 4.4 out of 5.26 ratingsRate

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

Easily halved

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Ingredients

Nutrition

Units:

MetricUS

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 almond
mascarpone or crème fraîche

to serve

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Nutrition: per serving

kcal536
fat22g
saturates12g
carbs81g
sugars44g
fibre5g
protein9g
salt0.85g

low

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, May 2008

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A star rating of 4.4 out of 5.26 ratings

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