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Crumble with red rhubarb sauce spread over tart green gooseberries.

Gooseberry and Rhubarb Crumble

Gooseberries and rhubarb unite in this exquisite dessert, blending tangy and tart flavors. Topped with a crunchy mix of granola, brown sugar, and spices, this crumble is a delightful treat suitable for any occasion, from breakfast to dessert.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine British
Servings 6 portions
Calories 388.4 kcal

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.
    Cooking rhubarb with sugar, maple syrup, and water in a saucepan before adding gooseberries.
  • 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.
    Mixing flour, oats, and sugar with butter cubes to make crumble topping.
  • Transfer the fruit mixture into an ovenproof skillet, baking dish, or individual ramekins. Spread the topping evenly over the fruit, pressing gently.
    Spreading crumble topping over fruit mixture in an ovenproof dish before baking.
  • 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.
    Crumble baking in the oven on a tray until golden brown and bubbling.
  • Serve warm with a dollop of vanilla ice cream, whipped cream, or custard.
    Warm gooseberry rhubarb crumble served with vanilla ice cream on top.

Notes

Recipe Notes:

  1. Cooking: Adjust sugar if gooseberries aren't ripe. Avoid overworking the topping for a coarse cornmeal texture.
  2. Storing Leftovers:
    • Store in an airtight container in the refrigerator for up to 3 days.
    • Reheat in the oven or microwave before serving.
  3. Serving: Serve with a dollop of vanilla ice cream or lemon curd.
  4. Rhubarb: Fresh or frozen.
  5. Gooseberries: Substitute with apples or strawberries if needed.
  6. Sugar: Light brown or muscovado.
  7. Spices: Ground or fresh ginger, and cinnamon.
  8. Maple Syrup: Optional, can substitute with sugar.
  9. Oats: Prefer large rolled oats, substitute with flour if preferred.
  10. Flour: Plain or gluten-free.
  11. Butter: Use cold cubes for a crispy topping.
Keyword Brown Sugar, Butter, Cinnamon, Flour, Ginger, Gooseberry, Maple Syrup, Oats, Rhubarb