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I absolutely love a crumble at any time of the year and we often make rhubarb crumble as we grow rhubarb in the garden. One thing I love from childhood though, is gooseberries. They seem to have had a bit of a comeback recently and I see them everywhere – so it made sense to make a rhubarb and gooseberry crumble with all the flavours of the season.

I remember gooseberries being a bit hit and miss when I was younger. They were often sour, furry little things but, cooked just right, they are delicious and zingy, adding a whole new flavour to so many dishes. They remind me of sour sweets – sweet but sour and so lovely to eat.

How do you make a Gooseberry and Rhubarb Crumble?

To make this gooseberry rhubarb crumble you use typical crumble ingredients – butter, flour and sugar for the crumble topping. We use unsalted butter but margarine works well too. We prefer to use light brown sugar for this crumble recipe but you can also use granulated sugar or demerara sugar. It’s a lovely recipe to use whatever you have to hand.

We also love to have this rhubarb and gooseberry crumble made with oats when we have them. We just add a handful of oats to the crumble topping and it gives a lovely moreish finish. You can also make a rhubarb gooseberry crumble with ground almonds if you prefer, substituting some or all of the flour for ground almonds.

What fruit goes with gooseberries in a crumble?

For this recipe we obviously use a mix of fresh gooseberries and rhubarb but so many fruits work well with tart gooseberries in a crumble. We love gooseberry and apple crumble, pear and gooseberry or even summer berries and gooseberries. There are so many flavour combinations that you could try.

How to make gooseberry crumble?

If you wanted you could even just have a plain gooseberry crumble and would just need to use more gooseberries in the mix to compensate for there being no other fruit. Really though, this recipe uses 600g of fruit and that can be whatever fruit you like.

If you’re looking for other recipes to try here’s our old school sprinkle cake, Terry’s Chocolate Orange fudge and apple fairy cakes recipes. You can see all our recipes to date here.

Here’s our Rhubarb and Gooseberry Crumble Recipe:

Ingredients:

300g rhubarb
300g gooseberries
50g caster sugar
200g plain flour
100g butter
100g light brown sugar

Recipe:

Preheat the oven to 200C/400F/Gas 6
Cut the rhubarb into 1-2 inch chunks and put in an oven proof dish with the gooseberries. Top with the caster sugar.
Rub together the butter and flour until it looks like breadcrumbs. Stir in the light brown sugar.
Pour the crumble topping mixture over the fruit in the baking dish and bake in the oven for 30-35 minutes until it’s starting to go crisp and golden brown on top and is bubbling at the edges.
Simply serve warm with custard, cream or vanilla ice cream. It’s best eaten immediately and crumble is always a dessert enjoyed most when shared.

If you’d like to print or pin this Rhubarb and Gooseberry Crumble Recipe for later you can do so below. Enjoy!

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