Best Strawberry Rhubarb Irish Crumble With Irish Whisky Recipes

Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter image

Provided by KathyP53

Categories Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick
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
1 pinch salt
6 tablespoons unsalted butter, diced (cold)

Steps:

Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
In a medium bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour crumb mixture evenly over top of strawberry mixture.
Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
Serve warm with spoonful of Irish Whiskey Butter.

Nutrition Facts : Calories 426, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 41.8, Carbohydrate 76.1, Fiber 5, Sugar 46.7, Protein 4.7

Strawberry-Rhubarb Irish Crumble with Irish Whisky Recipe - (5/5) image

Provided by á-2204

Number Of Ingredients 15

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. In a medium, mixing bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture. Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown. Serve warm with a spoonful of the Irish Whiskey Butter.