Root Source Challenge #14: Rhubarb & Orange Slump

We love rhubarb, especially my younger son. It hadn’t always been like that, but now he asked me to make the

Rhubarb & Orange Slump

RRhubarb & Orange Slump 003

from the last Good Food issue. In German ears this word sounds a bit like Schlumpf, which means smurf. We learned, that a slump is a New England pudding made with seasonal food. It was originally cooked in a saucepan on top of the stove, giving you a sort of fruity dumpling. It is also called grunt.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Rhubarb & orange slump
Categories: Pudding
Yield: 4 Servings


900 grams   Rhubarb , chopped into 3 cm slices, 2 lb
2 medium   Oranges, zest and juice
140 grams   Caster sugar, 5 oz
200 grams   Self-raising flour, 8 oz
195 grams   Flour and
5 grams   Baking powder
85 grams   Butter , cut into pieces, 3 oz
150 ml   Milk, 3/4 ping
2 tablesp.   Flaked almonds
      Whipped cream, mascarpone or crème fraîche , to
      — serve


  Good Food magazine, May 2008, p. 76
  Edited *RK* 05/18/2008 by
  Ulrike Westphal


1. Heat oven to 190 °C/fan 170 °C/gas 5. Place the rhubarb in a pan with the orange juice and 50 g/2 oz 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 or whipped cream

:PREP: 30 mins
:COOK: 30-35 mins


This is my entry for
Root Source Challenge #14.** 27.11.2023
more recipes with rhubarb on this blog:

** 27.11.2023 nur noch im Webarchiv verfügbar

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