Rhubarb & Orange Slump
A delightful combination of tangy rhubarb, sweet orange, and crunchy almonds come together in this delightful Rhubarb and Orange Cobbler recipe. The juicy rhubarb stewed with orange juice and sugar forms a luscious base, topped with a soft and crumbly self-raising flour mixture. Each bite is a burst of fruity flavor with a satisfying texture, making it a perfect dessert for any occasion. Top it off with a dollop of creamy mascarpone or crème fraîche for a heavenly finishing touch.
— Constant Cookbook
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 almonds
- mascarpone or crème fraîche , to serve
Instructions
- 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.
- 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.
Cook Time
35M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 536 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 12 grams saturated fat
- Carbohydrate Content: 81 grams carbohydrates
- Sugar Content: 44 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.85 milligram of sodium
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