Gooseberry and Rhubarb with Pecan Crumble.

Gooseberry and Rhubarb with Pecan Crumble.

The pecan crumble provides a lovely, crunchy nuttiness over the sweet and sour stewed fruits. The delicious crumble is not only scrumptious but it smells amazing. A very rewarding and comforting dessert with minimal effort.

Both the rhubarb and gooseberries have been freshly picked from the garden.

Equipment:

Deep ovenproof dish.

   For the gooseberries.

In a large saucepan, put in

-700g topped and tailed gooseberries, with

-250g rhubarb, cut into 2cm chunks.

-200g dark brown sugar,

-1tsp ground ginger.

Cook, stirring occasionally, on medium heat until the gooseberries have broken down.

Spoon into the prepared tin and leave aside.

   For the crumble.

In a large saucepan, put in

-180g chopped butter,

-180g plain flour,

-120g caster sugar,

-50g rolled oats,

-50g desiccated coconut,

Cook, stirring occasionally, on low heat until the butter has melted.

Turn off the heat.

Stir through,

-50g chopped pecans,

-30g ground almonds.

Spoon into the prepared tin.

Bake in 180c fan forced oven for 30-35 minutes.

Serve with double cream, ice- cream or some deliciously thick mascarpone.