WARM STRAWBERRY RHUBARB CRUMBLES

PREP + COOK TIME 50 MINUTES SERVES 6

500g rhubarb

250g strawberries

¼ cup (55g) caster sugar 2 teaspoons vanilla extract

2 eggs

¼ cup (55g) caster sugar, extra 1 tablespoon cornflour

300ml pouring cream

1 cup (250ml) milk

2 teaspoons vanilla extract, extra CRUMBLE

½ cup (75g) self-raising flour

¼ cup (55g) demerara sugar

60g cold butter, chopped finely

½ cup (60g) coarsely chopped pecans

1 Preheat oven to 180°C/160°C fan. 2 Trim rhubarb and chop into 5cm pieces. Hull strawberries. Combine rhubarb, strawberries, sugar and vanilla in a shallow baking dish.

Bake, uncovered, for 20 minutes or until rhubarb softens.

3 Meanwhile, make crumble.

4 Whisk eggs, extra sugar and cornflour in a medium saucepan over medium heat until combined. Gradually whisk in cream and milk; cook, whisking, until mixture boils and thickens. Remove from heat; stir in extra vanilla.

5 Pour custard into six serving bowls. Top with rhubarb mixture, then crumble.

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 15 minutes or until mixture is browned lightly. Cool for 10 minutes before crumbling mixture coarsely.