Rhubarb and Strawberry Custard Crumble Deck

This amazing dessert is a fabulous looking one to serve to guests or for yourself as a decadent treat. It has all the elements of taste, texture, flavour and visual appeal. It has just the right amount of sour and sweet and the flavours dance on your tongue.
Your family & friends will be asking for seconds.
Why not serve it as a alternative at Christmas


100g pecan nuts
100g rolled oats
100g plain flour
100g brown sugar
100g butter

Add all ingredients in and blitz on speed 5 for 15 secs
Crumble the mixture onto a baking paper lined tray and bake for 10-15 minutes at 180C Set aside to cool
Give a quick wipe out of the bowl

➡️Then make the rhubarb & strawberry compote

Rhubarb and strawberry compote

400g rhubarb diced into small pieces
200g strawberries
75g raw sugar
1 vanilla bean scraped or 1 tablespoon of vanilla extract
juice of half a lemon

Add all ingredients to the Thermomix bowl and cook for 15mins at 100 degrees, reverse on speed soft
Set mix aside to cool
Wash and dry the bowl

➡️Then make the custard


2 eggs
60g Sugar
40g Cornflour
500g Milk
1 tsp Vanilla

Insert the whisk
Add all ingredients and mix on Speed 3 for 20 seconds
Mix for 8 minutes at 90 degrees on Speed 3 (if not quite thick enough mix for another minute but remember it will thicken on cooling)


Allow each section to cool completely then assemble with adding the crumble at the base, then rhubarb & strawberry compote, then custard and keep repeating until to the top.

You can also serve this warm

TIP: For fruits if not in season you can use frozen. I like to purchase during season and vacuum seal and freeze for other times of the year