I'd never cooked with gooseberries before I saw them in the farmers' market a few weeks ago. They're good, though surprisingly tart. Apparently the growing season is only three to four weeks long, so make sure that you snap them up when you see them in the market or grocery store. With their slight wine taste, and rhubarb for most recipes. I combined them with sweet blueberries to try to ameliorate the lip puckering tartness.
Ingredients
2 cups gooseberries "topped and tailed" (the ends pinched off)
2 cups fresh blueberries
1 scant cup sugar
1 1/2 cups plain flour
1/3 cup butter
1/3 cup brown sugar
1/2 tsp ground cinnamon
maple yogurt (I used Wallaby, an Australian style yogurt I found at Whole Foods. You could use plain vanilla yogurt and mix in a tablespoon of good maple syrup though and have close to the same taste)
mint, for garnish
Directions
Wash the fruit and place it in an ovenproof dish (I used a deep pyrex pie pan). Sprinkle generously with sugar. Make the crumb topping next by cutting the butter into the flour with a pastry blender or you can use your fingers. Stir the brown sugar and cinnamon into the crumb topping, and sprinkle over the fruit. Bake at 350 degrees F (180C) until the top is browned and the fruit begins to bubble, about 30-35 minutes.
Remove from the oven and let cool a bit, spoon it out into dessert dishes, top with maple yogurt and a sprig of mint.
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