This post is a bit of a duplicate of a recipe I posted a while back – sorry! It’s just that a couple of people have been asking me recently what to do with gooseberries. Then I happened to pick up some myself and decided a crumble was a must. This one does in fact differ a little to the previous one, not only in terms of the gooseberries, but the crumble itself has a twist – I added some wholemeal flour to give it a little extra crunch.
For the crumble
165g butter, straight from the fridge
200g plain flour
70g wholemeal flour
pinch of salt
Heat the oven to 170° C
Wash and trim the gooseberries and rhubarb. Cut the rhubabrb into chunks. Place the fruit in a pie dish and pour in the elderflower concentrate, if using. Mix in the sugar. Bake in the oven for 10 minutes.
Mix the crumble ingredients until you have a crumb-like consistency. Sprinkle the crumble mixture over the top of the fruit. The layer of crumble should not be too thick, otherwise the rhubarb won’t be able to bubble through and make it really yummy. Bake for 45-60 minutes or until the crumble topping is firm and golden. Serve warm with your favourite ice cream.