Rhubarb and orange slump

Spring is on the way but while we still have these stormy days of February (we have just been battered by storm Doris) comfort food is still very welcome.

Fruit slumps have their origins in America and is similar to a fruit cobbler but a fruit slump is usually cooked on the hob.  It is called 'slump' because of the topping slumps together as it cooks.

My fruit slump is rhubarb which is just coming into season so you should be able to find some at your local supermarket . I am using some we have frozen which we grew on the allotment last year. Nice served with banana 'nice cream'  or a dollop of coconut cream. The dessert is also dairy free, gluten free and has no added sugar.

Rhubarb and orange fruit slump
Serves 4 

For the base

800g rhubarb cut into chunks 
5g stevia (or to taste)
juice one orange

For the topping 

100g rice flour
2 tsp baking powder 
20g dairy free spread 
5g stevia (or to taste)
zest  one orange
100ml almond or soy milk (approx)
25g flaked almonds

Place the rhubarb in a saucepan with the orange juice.  Simmer for around 5 minutes until the rhubarb is tender.  

Mix the rice flour, baking powder and stevia and rub in the dairy free spread.  Stir in the zest of the orange and add enough milk to make a dough (approx 100ml).  Spoon it on top of the fruit, sprinkle with the almonds and cover the pan with a lid.  Steam the topping for around 40 minutes on a low heat until light and fluffy.  Serve with banana 'nice cream' (see below)  or a dollop of coconut cream if you like.

'Nice cream'

6 ripe bananas, peeled, chopped and frozen
1 cup dairy-free milk of your choice

Whiz the banana pieces with the dairy-free milk in a high speed blender.


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