• Serves 6
  • 40 minutes
  • Difficulty Easy
  • 12 Ingredients


504_recipes_win 1 of 5 copies_valli little_bakeValli Little’s passion for cooking shines through in her writing and her easy-to-follow and most importantly failsafe recipe books.

Please enjoy this recipe from BAKE – one of the recipe books in Valli’s latest series of mini books – SPICE, INDULGE, BAKE, SIMPLE, SLOW & SIZZLE. You can follow Valli on Twitter and Instagram. You can purchase Valli’s books at all leading book retailers or at ABC Online.

Ingredients (serves 6)

  • 1 bunch rhubarb, trimmed, cut into 3cm lengths
  • 1/4 cup (55g) caster sugar
  • 2 tsp finely grated orange zest
  • 1/2 cup (125ml) orange juice
  • 2 tsp cornflour
  • 250g punnet strawberries, hulled, quartered
  • Pure (thin) cream, to serve
  • 100g unsalted butter
  • 1/2 cup (110g) caster sugar
  • 2/3 cup (100g) plain flour, sifted
  • 2/3 cup (100g) pistachio kernels


  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. For the crumble topping, place the butter, sugar, flour and pistachios in a food processor and pulse until mixture resembles coarse crumbs. Spread onto the lined tray and refrigerate while you make the filling.
  3. Place the rhubarb, sugar and orange zest and juice in a saucepan over medium-low heat. Cook, stirring, for 5 minutes or until just tender. Combine the cornflour with 1 tablespoon of cold water, stirring to dissolve, then add to the pan. Cook, stirring for 1-2 minutes until slightly thickened, then stir in the strawberries.
  4. Divide the rhubarb mixture among 6 x 1-cup (250ml) cleaned cans or ramekin dishes. Sprinkle over the crumble topping, then bake for 20 minutes or until topping is golden and the strawberries have released all their juices.
  5. Drizzle the crumbles with cream and serve.

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