Gooseberry and Rhubarb Crumble
Why You’ll Like It
- A dessert that stands out
- Rhubarb’s tartness marries the sweet gooseberries.
- Buttery crumble
- An early summer (June to July) dessert when rhubarb is still in season and gooseberries start getting ripe!
For the Perfect Rhubarb and Gooseberry Crumble
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Sweetness: If the gooseberries are not ripe enough, taste the fruit base and adjust the sugar accordingly.
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Topping: Don’t overwork the topping, especially if you’re using small-grained oats. The result should resemble coarse cornmeal.
What You Need
Ingredients for Gooseberry and Rhubarb Crumble
For the fruit base
- Rhubarb – (2½ cups / 300g) Fresh or frozen, either works perfectly for this recipe.
- Gooseberries – (2½ cups / 375g) While rhubarb pairs well with many fruits like apples and strawberries, gooseberries are ideal. If gooseberries are hard to find, you can substitute them with other fruits.
- Sugar – (¼ cup / 50g)Use light brown sugar or muscovado sugar.
- Spices
- Ginger – (¼ tsp) Adds a unique flavour to the rhubarb. Use ground ginger as per the recipe, or try fresh ginger (1/2 to 1 cm) for the fruit base. For the topping, use ground ginger or omit it.
- Salt – (⅛ tsp) It enhances the flavour of the recipe.
- Maple Syrup – Substitute with sugar or omit it if the fruit base is already sweet enough.
For the crumble topping
- Oats – (1 cup / 90g) Large rolled oats are preferable, but any oats will work. If you don’t like oats, substitute them with flour.
- Flour – (½ cup / 60g) Use plain flour. Feel free to substitute with gluten-free flour.
- Butter – (1 stick / 115g) Cold cubes of butter ensure a buttery, crispy crumble topping.
- Sugar – (⅓ cup / 65g) Use light brown sugar or muscovado sugar.
- Spices
- Ginger – (¼ tsp) Adds a unique flavour to the rhubarb. Use ground ginger as per the recipe, or try fresh ginger (1/2 to 1 cm) for the fruit base. For the topping, use ground ginger or omit it.
- Cinnamon – Essential for the topping. Like salt, it enhances the flavour of the recipe.
How to Make Gooseberry Crumble Step by Step
1. Prepare the Fruit Mixture
In a medium saucepan, combine rhubarb, sugar, maple syrup, and ¼ cup water. Bring to a boil, then reduce the heat and simmer for 5 minutes, or until the rhubarb is soft. Remove from heat and stir in gooseberries, ginger, and salt.
2. Make the Topping
In a bowl, mix oats, flour, and sugar. Add cubed butter and blend until the mixture resembles coarse cornmeal. Stir in cinnamon and ginger.
3. Assemble the Crumble
Transfer the fruit mixture into an ovenproof skillet, baking dish, or individual ramekins. Sprinkle the topping evenly over the fruit and press gently.
4. Bake & Serve
Preheat oven to 425°F (220°C). Place the crumble on a baking sheet and bake for 15 minutes. Reduce the temperature to 350°F (180°C) and bake for 10-15 minutes (fresh) or 35-45 minutes (frozen), until the fruit bubbles and the topping is golden brown. Serve warm with ice cream, whipped cream, or custard.
Storing Leftover Crumble
- Leftover crumble can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
Things to Make with Rhubarb Crumble
Fresh Berries: Serve angel food cake with a selection of fresh berries such as strawberries, raspberries, blueberries, or blackberries. The tartness of the berries complements the light sweetness of the cake.
Fruit Compote: Create a fruit compote by simmering diced fruits like peaches, apricots, or cherries with a little sugar and lemon juice until thickened. Spoon the compote over slices of angel food cake for a fruity burst of flavour.
Lemon Curd: Spread tangy lemon curd between layers of angel food cake for a zesty and refreshing dessert.
More British Crumbles:
- Pear And Blackberry Crumble
- Gooseberry and Blackcurrant Crumble
- British Crumble Recipes: A Year-Round Fruit Dessert
Health Info
- Calories: 388.4
- Sugar: 19.8
- Sodium: 49.6
- Fat: 17.6
- Carbohydrates: 53.5
- Fiber: 6.7
- Protein: 6.7
Rhubarb Gooseberry Crumble Recipe
Description
Equipment
- Medium saucepan
- Mixing bowls
- Baking dish, skillet, or individual ramekins for baking
- Baking sheet
- Oven
Ingredients
For the fruit base
- 2½ cups (300g) rhubarb cut into 1/2-inch pieces
- ¼ cup (50g) light brown sugar
- 1 tbsp (15ml) maple syrup or sugar
- 2½ cups (375g) ripe gooseberries
- ¼ tsp of ground ginger
- ⅛ tsp of salt
For the crumble topping
- 1 cup (90g) oats
- ½ cup (60g) flour
- ⅓ cup (65g) light brown sugar
- 1 stick (115g) cold butter cubed
- ¼ tsp cinnamon
- ¼ tsp ground ginger
Instructions
- In a medium saucepan, combine rhubarb, sugar, maple syrup, and 1/4 cup water. Bring to a boil, then reduce heat and simmer for 5 minutes until rhubarb softens. Remove from heat and add gooseberries, ginger, and salt.
- For the topping: Mix oats, flour, and sugar in a bowl. Add butter cubes and blend until the mixture resembles coarse cornmeal. Stir in cinnamon and ginger.
- Transfer the fruit mixture into an ovenproof skillet, baking dish, or individual ramekins. Spread the topping evenly over the fruit, pressing gently.
- Preheat oven to 425°F (220°C). Place the crumble on a baking sheet and bake for 15 minutes. Reduce temperature to 350°F (180°C) and continue baking for 10-15 minutes (fresh) or 35-45 minutes (frozen), until fruit bubbles and topping turns golden brown.
- Serve warm with a dollop of vanilla ice cream, whipped cream, or custard.
Recipe Notes:
- Cooking: Adjust sugar if gooseberries aren’t ripe. Avoid overworking the topping for a coarse cornmeal texture.
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Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.
- Serving: Serve with a dollop of vanilla ice cream or lemon curd.
- Rhubarb: Fresh or frozen.
- Gooseberries: Substitute with apples or strawberries if needed.
- Sugar: Light brown or muscovado.
- Spices: Ground or fresh ginger, and cinnamon.
- Maple Syrup: Optional, can substitute with sugar.
- Oats: Prefer large rolled oats, substitute with flour if preferred.
- Flour: Plain or gluten-free.
- Butter: Use cold cubes for a crispy topping.
Gooseberry Crumble FAQ
Fresh fruit: 15 mins at 425°F (220°C), then reduce to 350°F (180°C) for 10–15 mins (~25–30 mins total).
Frozen fruit: 15 mins at 425°F (220°C), then 35–45 mins at 350°F (180°C) (~50–60 mins total).
Tip: Bake until bubbling at the edges and the topping is golden. Cool slightly before serving.
Sweet: Crumbles, fools, pies, jams, sorbet.
Savoury: Sauces for fish, relishes, and roasted meats.
Preserve: Freeze, pickle, or make wine/cordial.
Best matches: Rhubarb, strawberries, apples, citrus, elderflower, peaches, or cherries.
Herbs/spices: Ginger, vanilla, cinnamon, or mint.
For crumbles, fresh works, but stewing ensures tenderness.
Mix: ½ cup GF oats + ½ cup almond flour + ¼ cup coconut flour + ¼ cup tapioca flour + ⅓ cup sugar + 6 tbsp butter.
Method: Rub butter into dry ingredients, chill (optional), then bake at 350°F (180°C) for 25–35 mins.
Classic: Strawberries, apples, ginger, vanilla.
Creative: Citrus, cherries, elderflower, or cardamom.
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This is now my go-to summer dessert! The ginger adds such a nice warmth. I swapped the flour for almond flour (GF), and it turned out amazing.
Oh thank you for the tip for GF requirements! I love almond flour. I find it a very healthy swap especially for the kids.
Used frozen rhubarb and it worked great! Only change—I added a bit more cinnamon. Served with vanilla ice cream, and my family loved it.
Great choice Mark!
The crumble texture was perfect—just like the photos! I love how detailed the instructions are. Served with custard, and it tasted like a British pub dessert. 10/10!
Your comment made my day 🙂 Carys xxx