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.
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Ingredients
Strawberry rhubarb and pecan crumbles
Crumble
Method
Strawberry rhubarb and pecan crumbles
1.Preheat oven to 180°C (160°C fan-forced).
2.In a shallow baking dish, combine rhubarb, strawberries, sugar and extract.
3.Bake, uncovered, for about 20 minutes, or until rhubarb softens.
4.Meanwhile, 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.
5.Meanwhile, in a medium saucepan over medium heat, whisk eggs, extra sugar and cornflour for about 2 minutes, or until combined.
6.Gradually whisk in cream and milk; cook, whisking, for about 3 minutes, or until mixture boils and thickens.
7.Remove from heat; stir in extra extract.
8.Pour custard into six serving bowls. Top with rhubarb mixture, then crumble.
