RHUBARB & ORANGE SLUMP
A slump is a New England pudding made with seasonal fruit. Experiment with whatever's in season this month
Provided by Mary Cadogan
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h5m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 536 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 44 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.85 milligram of sodium
STRAWBERRY RHUBARB SLUMP
A slump is in the family of cooked or stewed fruit with raised dough on top. Some are golden brown baked pastry over seasonal fruits like cobblers and some are simmered on the stove like a slump or a grunt (which is the Cape Cod name for slump). So this is more like a big boiled dumpling over cooked fruit, which slumps when you put it on the plate. It reminds me of my mom's favorite lunch of tomato soup with big doughy dumplings. She'd slip the batter off a large spoon into the slow simmering red bath of tomato soup and they'd immediately sink. It was a bit of a treasure hunt to find the dumplings at the bottom of her Revereware saucepan. My love of rhubarb in anything comes from my time in England and time in my garden where 2 large rhubarb plants are its focal point.
Provided by Food Network
Categories dessert
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a saucepan with a tight-fitting lid, combine the strawberries, rhubarb, sugar and 1/2 cup water. Cook over medium heat at a simmer for about 10 minutes.
- Meanwhile, in a bowl, stir together the flour, baking powder and salt. Add the milk and quickly combine. Drop the batter by spoonfuls onto the surface of the slightly simmering fruit. Cook for 10 minutes uncovered, then place a lid on and cook another 10 minutes.
- Serve in shallow bowls, topped with whipped cream.
ORANGE RHUBARB SAUCE
This recipe is a fun combination of oranges and rhubarb that's sweetened with sugar and thickened with tapioca. It's shown here served over vanilla ice cream and a slice of pound cake. Pat Burnley - Lancaster, PA
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the rhubarb, sugar, water and tapioca; let stand for 15 minutes. Cook and stir over medium-high heat until mixture comes to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until rhubarb is tender. Stir in oranges; heat through. Serve with ice cream or pound cake.
Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 2g fiber), Protein 1g protein.
INDIVIDUAL RHUBARB AND ORANGE CRUMBLES
Crumbles are traditional family desserts that can be prepared with almost any fruit. This sophisticated rendition includes toasted almonds in the topping for extra crunch.
Yield Serves 6
Number Of Ingredients 12
Steps:
- Combine flour, 1/2 cup whole almonds and both sugars in processor. Blend mixture until almonds are finely ground. Add butter and process until moist clumps form, using on/off turns. Transfer to bowl. Mix in chopped toasted almonds. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Combine rhubarb, orange juice, 5 tablespoons sugar and orange peel in heavy large saucepan. Bring to simmer over medium heat. Cook until rhubarb is tender but intact, stirring occasionally, about 10 minutes. Using slotted spoon, divide warm rhubarb among six 1 1/4-cup custard cups, leaving excess juices behind. Blend 1 tablespoon flour and 1 tablespoon sugar in small bowl. Whisk into juices in saucepan. Stir over medium-low heat until mixture boils and thickens, about 1 minute. Divide juice mixture equally among custard cups and stir into rhubarb.
- Sprinkle topping over filling, dividing equally. Bake until topping is deep golden brown, about 20 minutes. Cool crumbles on rack 15 minutes. Serve warm with ice cream or sweetened whipped cream.
RHUBARB ORANGE
Provided by Amanda Hesser
Categories easy, quick, dessert
Time 30m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
- Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.
Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams
RHUBARB-ORANGE SOUP
Provided by Mark Bittman
Categories quick, weekday, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Zest orange and mince zest; juice the orange. Remove string from rhubarb, then cut rhubarb into roughly 2-inch lengths.
- Combine rhubarb, sugar, 4 cups water, orange juice and half the zest in a saucepan and bring to a boil. Wrap and refrigerate remaining zest. Turn heat to medium and cook for 10 to 15 minutes, until rhubarb begins to fall apart.
- Chill; if you're in a hurry, pour mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up rhubarb, adding reserved zest at same time. Serve cold, with sour cream or any of the alternatives listed.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 0 grams, Carbohydrate 64 grams, Fat 0 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 55 grams
RHUBARB & ORANGE CAKE
Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h50m
Yield Cuts into 10 slices
Number Of Ingredients 10
Steps:
- Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
- Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
- Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.
Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
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