A classic pair in a classic dessert
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Topping
- 3/4 cup pecan halves, toasted 175ml
- 1 1/2 cups flour 375ml
- 1/2 cup firmly packed brown sugar 125ml
- 1 1/2 tsp. grated orange zest 7ml
- 1/4 tsp. nutmeg 1ml
- 1/2 cup butter, softened 125ml
Filling
- 4 cups 1″ (2.5cm) pieces of rhubarb 1L
- 2 cups sliced strawberries 500ml
- 3 Tbsp. flour 45ml
- 1/2 cup sugar 125ml
To Make Topping
- Preheat oven to 350˚F (180˚C).
- Spread pecans on a baking sheet and place in oven for 5-7 minutes, or until lightly toasted. Remove and let cool. Coarsely chop nuts and set aside.
- Stir together flour, brown sugar, orange zest and nutmeg. Add the flour mixture to the softened butter and mix with a fork to form a crumbly mixture; add pecans and stir into mixture until evenly distributed.
To Make Filling
- Place cut fruit in an 8 x 11" (20 x 28 cm) casserole or shallow baking dish, add flour and sugar and toss until well mixed.
- Sprinkle with Topping and bake at 375˚F (180˚C) for 35 – 40 minutes, until top is golden. Cool for 10 minutes and serve with vanilla ice cream.
- Serves 8
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