Name: Strawberry rhubarb and pecan crumbles
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 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

Strawberry rhubarb and pecan crumbles

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.

Serves 6

Prep

25M

Cook

50M

Total

1H 15M

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Ingredients

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

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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