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Rhubarb & orange slump

Rhubarb & orange slump

A star rating of 4.4 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal536
fat22g
saturates12g
carbs81g
sugars44g
fibre5g
protein9g
low insalt0.85g
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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

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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Overall rating

A star rating of 4.4 out of 5.26 ratings
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