3. Gooseberry, Strawberry & Rhubarb Crumble: A Plot-to-Pot Summer Pudding

Category: The Pot
Tags: gooseberries, strawberries, rhubarb, crumble, pudding, allotment harvest
Excerpt: Gooseberries, tired strawberries and woody rhubarb make a fine crumble — sharp, sweet, soft and golden under an oaty topping.

A crumble is probably the kindest possible end for a mixed fruit harvest.

The gooseberries can be sharp. The strawberries can be a little past their best. The rhubarb can be slightly woody. None of that matters once they are tucked under a golden topping and baked until bubbling.

This is a proper plot-to-pot pudding: simple, forgiving, seasonal and very good with custard.

Ingredients

For the fruit base:

• 500–700g mixed fruit: gooseberries, strawberries and rhubarb
• 75–120g sugar, depending on how sharp the gooseberries are
• 1 teaspoon cornflour, optional
• A little lemon zest, optional
• Chopped crystallised ginger, optional

For the crumble topping:

• 150g plain flour
• 75g butter or vegan baking block
• 75g sugar
• 40g oats, optional
• 25g ground almonds, optional
• A pinch of salt

Method

Heat the oven to 180°C.

Wash the fruit. Remove any mouldy or spoiled pieces.

Trim the rhubarb and peel away any stringy outer parts if it seems woody. Chop into small chunks.

Put the gooseberries, strawberries and rhubarb into an ovenproof dish. Sprinkle over the sugar. If the fruit is very juicy, add a teaspoon of cornflour and stir it through.

Add lemon zest or chopped crystallised ginger if using.

To make the topping, rub the butter into the flour until it resembles breadcrumbs. Stir in the sugar, oats, ground almonds and a pinch of salt.

Scatter the crumble topping over the fruit.

Bake for around 35–45 minutes, until the top is golden and the fruit is bubbling up at the edges.

Leave it to stand for 10 minutes before serving.

Serving ideas

Serve with:

• Custard
• Cream
• Greek yoghurt
• Ice cream
• A spoonful of gooseberry jelly, if you have made some too

Notes from the kitchen

The strawberries will collapse almost completely, but that is part of the pleasure. They soften the sharper gooseberries and rhubarb, adding a gentle summer sweetness.

The rhubarb may have been a little woody raw, but chopped small and cooked down with the fruit it still earns its place.

This is the kind of pudding that turns odds and ends into something generous.