Rhubarb and Gooseberry Crumble
This is a delicous crumble - it is lighter than traditional crumble recipes, better suited to these summer months and doesn't leave you feeling overly full and heavy.
Gooseberries and rhubarb are in abundance at the moment. Gooseberries packed full with immune boosting properties, vitamin C and A. Rhubarb contains many of the B vitamins, useful for energy as well as vitamin K which is key for bone and skin health. It also contains valuable minerals such as iron and calcium. We have used relatively little sugar, combining it with honey as a natural sweetener.
This crumble topping is wonderfully quick and easy to make and is a lovely alternative to the more heavy wintery varieties.
Serves 8-10
200g ground almonds
110g chopped cold butter
80g light brown muscavado sugar
80g gluten free flour or spelt flour (for those who can tolerate it)
400g gooseberries
250g rhubarb (approx 4 or 5 sticks)
3 tablespoons runny honey
Greek or Natural yoghurt to serve
Method:
Pre heat the oven to 200.
Simply place your cold chopped butter in a bowl with your ground almonds and flour. Rub together with your fingers - do this in a light, quick fashion as you don't want to warm up the butter too much. Rub through until all the butter dissapears, then stir through the sugar.
Place your goosberries and chopped up Rhubarb into an oven proof dish (I made 2 crumbles with this - 1 for 4-6 people and the other for 2 - so as to freeze 1). 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 bubblering around the edges and the fruit soft.
Serve with natural yoghurt.
For full recipe and more pictures go to Bursting Gooseberry & Rhubard Crumble
