Gooseberry and Rhubarb Crumble

Gooseberry and Rhubarb Crumble

Gooseberry and Rhubarb Crumble

This gooseberry and rhubarb crumble is a delicious dessert perfect for any occasion. Try to make it at home following the easy steps below!

November 12, 2018

Type of dish

Dietary Consideration

serves for


total time

2 HR 45 MIN


500 g, diced
500 g, ripe
2 tbsp
50 g, fresh
1 tsp
to dust
2 tbsp, fresh
180 ml, lukewarm
400 g
100 g
1 tsp
10 ml
70 g
100 g
100 g
200 - 250


How to make a delicious gooseberry and rhubarb crumble


Prepare the pastry base

  • Dissolve the yeast in the lukewarm milk.
  • Sieve the flour into a bowl, stir in the yeast mixture, together with the sugar, egg, egg yolk, salt, rum and the soft butter. Knead to a soft, springy dough.
  • Dust the dough with flour, then place in a bowl and cover.
  • Put in a warm place until the dough has doubled in size.

Prepare the crumble topping

  • Place all ingredients in a bowl and rub together until the mixture resembles breadcrumbs.
  • Cover and place in the fridge to chill. 4 Preheat the oven to 220°C | gas 7.
  • Knead the dough again and leave to rest again for 10 minutes.
  • Now roll out the dough on a floured surface and place on a baking tray lined with baking paper.
  • Prick all over with a fork.
  • Cover the pastry base with breadcrumbs.
  • Place the rhubarb pieces and the gooseberries in rows on the pastry base.
  • Mix the sugar with the cinnamon and sprinkle over the rhubarb.
  • Let the pastry proof for 15 minutes.
  • Now sprinkle the crumble topping over the rhubarb and gooseberries and bake on the lowest shelf in the oven for about 35-45 minutes. (Cover the cake with aluminium foil if it gets too dark).
  • Remove from the oven and cool.
  • Dust with icing sugar, cut into slices and serve.
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