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 end result should resemble coarse cornmeal.
What You Need
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Rhubarb – Fresh or frozen, either works perfectly for this recipe.
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Gooseberries – 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.
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Sugar – Use light brown sugar or muscovado sugar.
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Spices –
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Ginger – Adds a unique flavor 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.
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Cinnamon – Essential for the topping. Like salt, it enhances the flavor of the recipe.
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Maple Syrup – Substitute with sugar or omit it if the fruit base is already sweet enough.
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Oats – Large rolled oats are preferable, but any oats will work. If you don’t like oats, substitute them with flour.
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Flour – Use plain flour. Feel free to substitute with gluten-free flour.
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Butter – Cold cubes of butter ensure a buttery, crispy crumble topping.
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.
Goes Well With
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.
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
- 2 1/2 cups rhubarb cut into 1/2-inch pieces
- 1/4 cup light brown sugar
- 1 tablespoon maple syrup or sugar
- 2 1/2 cups ripe gooseberries
- pinch of ground ginger
- pinch of salt
For the crumble topping
- 1 cup oats
- 1/2 cup flour
- 1/3 cup light brown sugar
- 1 stick cold butter cubed
- Dash of cinnamon
- Dash of 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 granola, 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.
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