Gooseberry, Woodruff, Chicory & Oxalis Recipe

Prep gooseberries

Rinse the gooseberries, trim any stems and remove dried blossom ends. If berries are large, halve them; leave small ones whole.

Combine 120 ml water and 75 g sugar in a medium saucepan over medium heat. Stir until sugar dissolves and liquid begins to simmer.

Add the prepared gooseberries to the simmering syrup. Reduce heat to medium-low and simmer gently, stirring occasionally, until berries soften and begin to burst, about 8–10 minutes.

While the berries simmer, bruise the fresh woodruff leaves lightly between your fingers to release aroma, then chop coarsely. Roughly chop the oxalis leaves. Reserve a few whole oxalis and woodruff leaves for garnish.

When the gooseberries are broken down but still hold some shape (a spoon should be able to mash some but not fully puree), stir in the chopped woodruff, oxalis, lemon zest and 15 ml lemon juice. Continue to simmer gently for 1–2 minutes to allow herbal aromas to infuse. Taste and adjust sugar or lemon to balance sweet-sour notes.

Remove from heat and let the compote cool slightly; transfer to a bowl and refrigerate if making ahead. The woodruff flavor will be subtle and slightly vegetal; oxalis gives bright, apple-like acidity—if you prefer a milder sourness, use fewer oxalis leaves.

Preheat oven to 175°C (350°F). Line a small baking sheet with parchment paper.

In a mixing bowl, combine 30 g dried chicory root (or used chicory coffee grounds) with 40 g rolled oats, 25 g all-purpose flour and 20 g light brown sugar. Stir until evenly distributed.

Pour in 30 g melted butter and a pinch of sea salt. Toss with a fork until mixture forms coarse crumbs and is evenly moistened.

Spread the crumb mixture in an even layer on the prepared baking sheet. Toast in the preheated oven for 10–12 minutes, stirring once at the halfway mark, until golden and fragrant. If using used coffee-like grounds, watch closely to avoid burning; remove when dry and toasted.

Remove the tray from oven and let the chicory crumb cool completely; it will crisp up as it cools. Break any large clusters into smaller pieces.

Divide 300 g natural yogurt or crème fraîche among 4 serving bowls or glasses (approximately 75 g each).

Spoon the warm or cooled gooseberry, woodruff & oxalis compote over the yogurt (about 3–4 tablespoons per serving, adjust to taste).

Scatter a generous pinch of toasted chicory crumb over each serving to provide bitter-roasted notes and texture (about 1–2 tablespoons each).

Drizzle each portion with about 1/2 tsp honey to round out acidity and add gloss.

Garnish with reserved fresh woodruff leaves and oxalis leaves. Serve immediately if you want the chicory crumb to remain crisp; if prepared in advance, keep crumb separate until serving.