STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER

STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER image

Yield 6-8 servings

Number Of Ingredients 15

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For the Irish Whiskey Butter:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/4 cup Irish whiskey
For the Crumble:
5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old-fashioned oats
2/3 cup packed light brown sugar
Pinch salt
6 tablespoons cold unsalted butter, diced

Steps:

To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled. Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside. In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish.