Strawberry, Rhubarb and Pecan Crumbles
Dessert, Pie, Cake, Ice Cream
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
Description
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.
Directions
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.