Rhubarb & Orange Slump

Serving 4 people

65 min


  • almonds 2 tbsp flaked almonds
  • butter 85g butter, cut into pieces
  • crème fraîche mascarpone or crème fraîche, to serve
  • milk 150ml milk
  • orange zest zest and juice 2 medium orange
  • rhubarb 900g rhubarb, chopped into 3cm slices
  • self-raising flour 200g self-raising flour
  • sugar 140g caster sugar
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How to make it

  1. Heat oven to 190C/fan 170C/gas
  2. Placethe rhubarb in a pan with the orange juiceand 50g/2oz of the sugar.
  3. Heat gently todissolve the sugar, then cover and cook fora few mins until the rhubarb is softened butstill holding its shape, about 5 mins. Tip intoa 1.5-litre gratin dish.
  4. Put the flour, orange zest and remainingsugar in a bowl, add the butter, then rubin with your fingertips until the mixtureresembles fine breadcrumbs. Stir in the milkto make a soft dough. Drop 8 spoonfuls ofmixture over the rhubarb and scatter withthe almonds.
  5. Bake for 25-30 mins until thetopping is crisp and golden.
  6. Serve warmwith mascarpone or crème fraîche.