Unbelievably delicious. My husband took his first bite and said, “My GOD that’s good!” It is a good thing I made them in small portions because we could have gobbled everything up right away and it would be all gone. Still, we both used out forks to scrape up ever last bit of crumble into our mouths. This dessert is stunning!
I used to watch Emeril on the Food Network all the time. Over the top? Yes. Fun? Absolutely. His food? Fantastic. His Strawberry-Rhubarb Irish Crumble is true classic baking and the flavour is out of this world.
Crumbles are a great place for the new baker to begin. No rolling out of dough, no pie crusts, no fancy equipment. I hope you give this recipe a try! I wanted to celebrate spring but with strawberries and rhubarb I seem to have launched myself into the flavours of summer.
As usual, I did not have enough ingredients to make a full version of the recipe so I decided to cut it in half and make individual crumbles instead of one giant one. I had some frozen rhubarb in the freezer and a small container of strawberries were on sale and were super ripe, perfect for baking. Altogether I had 4 cups of strawberries and rhubarb and added the sugar, cornstarch and lemon juice. Classic flavours! I stirred until everything was coated and put them into individual baking dishes.
This time I used a food processor to break the butter into the flour, brown sugar, salt and oats mixture, although you could do this by hand if you prefer. Then with my fingers I made the crumble topping for the filling:
Already the sugar was breaking the strawberry and rhubarb down, making a delicious natural jus. The recipe calls for 40 minutes in a 375F oven but because these were much smaller cooking vessels I had them in there for 20 minutes and it was perfect.
Emeril makes a whiskey butter to go on top but seriously, it is not necessary. In fact I prefer to have it just like this. Real, rustic and gorgeous for the tastebuds just the way it is. I give this recipe five out of five wooden spoons.