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Overhead shoot of a white plate with crumble topped with vanilla ice cream and a spoon in it
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5 from 2 votes

Strawberry, Rhubarb and Gooseberry Crumble

Gooseberry, Strawberry and Rhubarb Crumble, a delicious summer dessert that uses fresh seasonal fruit to create a family-favourite recipe. The topping is rich and butter, and the filling is a mixture of sweet and tart with a hint of rum. Serve it with custard or ice cream, and you have the best summer pudding. Homemade desserts really are the best, and this crumble is a classic.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6 people
Calories: 442kcal


  • Oven


For the filling

  • 3 cups rhubarb, chopped
  • 2 cups strawberries, chopped
  • 1 cup gooseberries
  • 50 g light brown sugar
  • 50 g granulated sugar
  • 1 tablespoon cornflour
  • 1 teaspoon rum extract

For the topping

  • 150 g plain flour
  • 150 g unsalted butter
  • 50 g fine oats
  • 50 g granulated sugar


  • To make the filling, add the chopped strawberries, rhubarb and gooseberries to a large bowl.
  • Add the light and granulated sugar, cornflour and rum, and mix well.
  • Set aside.
  • To make the topping, use your fingertips to rub together the flour and butter until it resembles breadcrumbs, then add the oats and sugar and mix.
  • Butter an oven-proof dish, add the fruit, keeping the juices in the bowl, then spread the topping over it.
  • Bake it the preheated oven at 190 degrees Celsius (370 Fahrenheit) for 35-40 minutes until golden and bubbly.


  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.


Calories: 442kcal | Carbohydrates: 60g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 10mg | Potassium: 373mg | Fiber: 5g | Sugar: 28g | Vitamin A: 759IU | Vitamin C: 40mg | Calcium: 87mg | Iron: 2mg