Rhubarb, Gooseberry and Cranberry Crumble

I love rhubarb. I had my first rhubarb like 5 years ago and have been obsessed ever since. I also love trying new ingredients, so when I saw gooseberries at the farmer's market I knew they had to be involved somehow. But then I mixed what I had and realized I needed more fruit! MORE FRUIT! So I went digging in the fridge and the freezer and came out with a bag of frozen cranberries from whoknowswhen - but they were still good- so in they went! Kind of a mixed bag, but if you like sour and sweet, this is your dessert.

This recipe is adapted from vanillagarlic, awesome blog if you haven't seen it, check it out!

Rhubarb, Gooseberry and Cranberry Crumble

For the Topping
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/2 cup oats
6 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt

For the Filling
3 cups rhubarb
1 1/2 cups gooseberries
2 1/2 cups frozen cranberries, thawed
juice of 1/2 lemon
grated zest of 1/2 lemon
1/3 cup sugar


For the Filling
Mix it all together. Preheat the oven to 350 F. Spray a pan with some nocalbutterspray. Fill pan.

For the Topping
Just as complicated. Mix it all together. Use your hands. Get in there. Mix thoroughly. Sprinkle on top of filling.

Bake for 30 minutes.



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