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
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.
This is my entry for Root Source Challenge #14.
more recipes with rhubarb on this blog:
Rhubarb & orange slump
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 |
Ingredients
| 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 | |
| Or | |||
| 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 |
Source
| Good Food magazine, May 2008, p. 76 |
| Edited *RK* 05/18/2008 by | |
| Ulrike Westphal |
Directions
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
:EASY
:PREP: 30 mins
:COOK: 30-35 mins
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This is my entry for Root Source Challenge #14.
more recipes with rhubarb on this blog:
- Basil Rhubarb Compote
- Coconut creams with poached rhubarb
- Lemon yogurt mousse with rhubarb compote
- Rhubarbcake with Quark-topping
- Tapicoca with peppered Rhubarb
- White Chocolate Panna Cotta and Rhubarb Compote
- Erdbeer-Rhabarber-Schnitten
- Rhabarberkuchen -umgedreht-
- Sonntagskuchen mit Rhabarber und Apfel
- Rhabarber-Zimt-Muffins
- Rhabarberknödel auf Fruchtbett mit Vanillesauce
