Crumbles are always a family favourite and gooseberries are one of the best fruit choices, as their slight tartness partners particularly well with a sweet crumble topping. Here, the flavour of the gooseberries is enhanced with fragrant elderflower cordial and fresh mint, and the crumble topping has oats, hazelnuts and wheatgerm added.
C, E * A, B1, calcium, copper, iron, potassium, zinc
For a rhubarb and ginger crumble, cut 1 kg (2¼ lb) rhubarb into 2.5 cm (1 in) lengths and place in a wide, shallow saucepan with 4 tbsp ginger syrup from a jar of stem ginger. Cover and cook gently for 5–6 minutes or until the juices run and the rhubarb is just beginning to soften. Lift out the rhubarb with a draining spoon into the baking dish, leaving the juice in the pan. Sprinkle 45 g (1½ oz) light soft brown sugar over the rhubarb. Simmer the juices for 3–4 minutes or until reduced to about 4 tbsp. Drizzle over the rhubarb. Make the crumble topping with the flours and butter, but add 115 g (4 oz) sweetened muesli instead of the sugar, oats, hazelnuts and wheatgerm. Sprinkle over the fruit and bake as in the main recipe. * To make a cinnamon plum crumble, quarter and stone 1 kg (2¼ lb) ripe plums and toss with 75 g (2½ oz) demerara sugar and 1 tsp ground cinnamon. Use the crumble topping in the main recipe or the muesli variation above.
This crumble has a lower proportion of fat than the traditional recipe; the crumbly texture is achieved by stirring in a little water. The water evaporates during cooking to give a deliciously crunchy texture. * Gooseberries are an excellent source of vitamin C. Their high acid content protects the vitamin C, so little is lost during cooking. * Mint has been used since Biblical times to relieve indigestion. Peppermint tea is still a favourite of many to relieve hiccups and nausea.