Gooseberry and Rhubarb Crumble

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.