Rhubarb & Orange Slump
6 C. rhubarb, chopped into 1â€ slices
zest and juice 2 medium orange
3/4 C. granulated sugar
1 2/3 C. Â self-rising flour
6 T. butter, cut into pieces
2/3 C. milk
2 T. flaked almond
Mascarpone or crÃ¨me fraÃ®che, to serve
Heat oven to 350. Place the rhubarb in a pan with the orange juice and 2/4 C. 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 quart 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 crÃ¨me fraÃ®che.