Strawberry, Rhubarb And Pecan Crumbles

• 1 lb rhubarb, trimmed, and coarsely chopped
• 8 oz strawberries, hulled
• 1/2 cup granulated sugar
• 4 tsp vanilla extract
• 2 None eggs
• 1 tbsp cornstarch
• 1 1/4 cups light cream
• 1 cup milk
• None None FOR THE CRUMBLE
• 1/2 cup self-rising flour, sifted
• 1/4 cup demerara sugar
• 4 tbsp (1/2 stick) cold butter, finely chopped
• 1/2 cup pecans, coarsely chopped

1. Preheat the oven to 350u0b0F. Combine rhubarb, strawberries, 1/4 cup of the sugar and 2 tsp of the vanilla in a shallow baking dish. Bake for 20 mins or until rhubarb has softened.
2. Meanwhile, for the crumble, line a baking pan with parchment paper. Combine flour and demerara sugar in a medium bowl. Rub in butter until crumbly; stir in nuts. Spoon onto prepared pan in a thin layer. Bake for 15 mins, or until mixture is lightly browned. Cool for 10 mins, then crumble mixture roughly.
3. For the custard, whisk eggs, cornstarch and remaining 1/4 cup sugar in a medium saucepan. Cook on medium heat, whisking, for 2 mins, or until combined. Gradually whisk in cream and milk; cook, whisking, for 3 mins, or until mixture boils and thickens. Remove from heat; stir in remaining 2 tsp vanilla.
4. Pour custard into 6 serving bowls. Top with rhubarb mixture, then crumble.

rhubarb, strawberries, granulated sugar, vanilla, eggs, cornstarch, light cream, milk, crumble, flour, demerara sugar, cold butter, pecans

Taken from recipes-plus.com/api/v2.0/recipes/34542 (may not work)