How to make rhubarb and ginger slump recipe
Serves 4–6
Total cooking time 30 minutes
Ingredients:
750 g (1½ lb) rhubarb, trimmed and cut into chunks
1 tablespoon self-raising flour
50 g (2 oz) granulated sugar
2 pieces of stem ginger in syrup, drained and chopped, plus 2 tablespoons syrup from
the jar
Topping
100 g (3½ oz) self-raising flour
75 g (3 oz) butter, softened
75 g (3 oz) granulated sugar
4 tablespoons milk
1 egg, beaten
Method:
Place the rhubarb, flour, sugar, chopped ginger and syrup in a shallow ovenproof dish and toss together. Cover with foil and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 3 minutes.
Meanwhile, place the ingredients for the topping in a food processor and blend until smooth. Uncover the rhubarb and spoon over the topping.
Return to the oven for a further 25 minutes or until the topping is golden and cooked through.
For rhubarb & ginger fools, whisk 200 ml (7 fl oz) double cream until soft peaks form, then stir in 1 tablespoon icing sugar.
Gently stir in 125 g (4 oz) canned rhubarb, drained and chopped, and divide between serving bowls. Crumble 1 ginger biscuit over each portion and serve immediately. Total cooking time 10 minutes.
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| rhubarb and ginger slump |
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