Strawberry, rhubarb and pecan crumbles

Full of sweet, nutty goodness.

  • 25 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print
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
  • 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
  • 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


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.

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