Gooseberry Rhubarb Crumble Recipes

GOOSEBERRY & RHUBARB CRUMBLE

Gooseberry & Rhubarb Crumble image

Number Of Ingredients 7

Ingredients

200g ground almonds
110g cold butter, chopped into cubes
80g light brown muscovado sugar
80g gluten-free flour or spelt flour (for those that can tolerate)
400g gooseberries
250g rhubarb (approx 4 or 5 sticks)
3 tbsp runny honey

Steps:

Preheat the oven to 200C.
Simply place your cold chopped butter in a bowl with your ground almonds and flour and rub together with your fingers. Do this in a light, quick fashion as you don't want to warm up the butter too much and make it claggy. Rub through until all the butter disappears, then stir through the sugar.
Place your gooseberries and chopped up rhubarb into an ovenproof dish (I made two crumbles with this: one for 4-6 people and the other for 2 people, so I could freeze one). Make sure your dish is at least 2 to 3 inches deep.
Drizzle your honey over your fruit and mix together with your fingertips.
Sprinkle the crumble loosely over the top and place in the oven for 20-30 minutes, until bubbling around the edges and the fruit is soft.
Serve with natural yoghurt.

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