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Rhubarb and Strawberry Crumble

A classic pair in a classic dessert

  1. 3/4 cup pecan halves, toasted 175ml
  2. 1 1/2 cups flour 375ml
  3. 1/2 cup firmly packed brown sugar 125ml
  4. 1 1/2 tsp. grated orange zest 7ml
  5. 1/4 tsp. nutmeg 1ml
  6. 1/2 cup butter, softened 125ml
  1. 4 cups 1″ (2.5cm) pieces of rhubarb 1L
  2. 2 cups sliced strawberries 500ml
  3. 3 Tbsp. flour 45ml
  4. 1/2 cup sugar 125ml
To Make Topping
  1. Preheat oven to 350˚F (180˚C).
  2. 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.
  3. 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
  1. 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.
  2. 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.
  3. Serves 8
The Best of Bridge



This recipe is available in the book The Best of the Best and More.