Everybody loves a crumble and these strawberry, rhubarb and pecan versions won't disappoint. Just enough tartness and sweetness create the perfect balance and the crispy topping completes the dish.
Looking for more crumble recipes?
Strawberry, rhubarb and pecan crumbles
Full of sweet, nutty goodness.
- 25 mins preparation
- 50 mins cooking
- Serves 6
Print
Ingredients
Strawberry rhubarb and pecan crumbles
- 500 gram rhubarb, trimmed, chopped coarsely
- 250 gram fresh strawberries, hulled
- 1/4 cup (55g) caster sugar
- 2 teaspoon vanilla extract
- 2 eggs
- 1/4 cup (55g) caster sugar, extra
- 1 tablespoon cornflour
- 300 millilitre cream
- 1 cup (250ml) milk
- 2 teaspoon vanilla extract, extra
Crumble
- 1/2 cup (75g) self-raising flour, sifted
- 1/4 cup (55g) demerara sugar
- 60 gram butter, cold, finely chopped
- 1/2 cup (60g) pecans, coarsely chopped
Method
Strawberry rhubarb and pecan crumbles
- 1Preheat oven to 180°C (160°C fan-forced).
- 2In a shallow baking dish, combine rhubarb, strawberries, sugar and extract.
- 3Bake, uncovered, for about 20 minutes, or until rhubarb softens.
- 4Meanwhile, to make crumble: Line an oven tray with baking paper. Combine sifted flour and sugar in a medium bowl; rub in butter until crumbly, stir in nuts. Spoon mixture in a thin layer onto tray. Bake for about 15 minutes, or until mixture is browned lightly. Cool for 10 minutes before crumbling mixture coarsely.
- 5Meanwhile, in a medium saucepan over medium heat, whisk eggs, extra sugar and cornflour for about 2 minutes, or until combined.
- 6Gradually whisk in cream and milk; cook, whisking, for about 3 minutes, or until mixture boils and thickens.
- 7Remove from heat; stir in extra extract.
- 8Pour custard into six serving bowls. Top with rhubarb mixture, then crumble.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
