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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Strawberry, rhubarb and pecan crumbles
Full of sweet, nutty goodness.
- 25 mins preparation
- 50 mins cooking
- Serves 6
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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.
