Gooseberries: where are you?

Always called 'goosegogs' by my grandpa, there is nothing I like more than a summer gooseberry fool, made with Greek yoghurt or even mascarpone. Apart from, perhaps, a hot bubbling goosegog puree, sweetened with brown sugar and served with cold, thick cream. Without these sour little fruits, I have no excuse to sit in the garden in the evening, pretending to top and tail. I've checked my local shops and the nearby Waitrose to no avail. Can anyone point me towards a source? While on the subject, can anyone tell me why my crumble goes soggy when I make gooseberry crumble. It seems to sink into the gooseberry mixture. What am I doing wrong?

Comments

[Stirrin'Stuff]

Hello,
I think that you may be a little late, even Scottish gooseberries are a little sad nowadays. The rain hasn't helped. To stop crumbles from becoming too soggy, you could try gently cooking the fruit first and then add the crumble. Pinhead oatmeal gives a crunch. If, you find some gooseberries here is a yummy gooseberry ice-cream recipe that my children made earlier this summer.

http://www.faceonline.org.uk/index.php?option=com_content&task=view&id=836&Itemid=866/

[EcoWorrier]

Thank you Nicholas Clee for addressing my sinking crumble problem on his terrific blog Sceptical Cook. You should find the link here http://nicholasclee.blogspot.com/2007/08/apple-and-plum-crumble.html