We have Emeril’s children’s cookbook There’s A Chef in My World: Recipes That Take You Places. In it this dessert is named “Strawberry-Rhubarb Irish Crumble.” Did you know that rhubarb is prevalent in Irish cooking? Coupled with oats, another Emerald Isle staple, this crumble is Irish all the way.
If you’ve never had rhubarb – or aren’t sure you like it – this is the perfect recipe to try. We had stores of it chopped up in our freezer from last summer’s crop, but I’ve also seen it fresh in the store just recently. This recipe will work well with either fresh or frozen rhubarb.
It’s rustic yet gorgeous in the pan and on the plate. Then, you dig in and get that crispy, golden crumble with a little saltiness, and that hot and gooey strawberry rhubarb filling – sweet from the strawberries and tart from the rhubarb. Oh happy day. Homemade vanilla ice cream on top optional… but it should be mandatory, I mean, who are we kidding?
Strawberry Rhubarb Crumble
Adapted from Emeril Lagasse
Yields: 6 servings
- For Strawberry-Rhubarb Filling:
- 3c rhubarb, sliced about 1/3 inch thick
- 2lb box of strawberries (about 5 cups), quartered
- 1/2c sugar
- 1/4c cornstarch
- 1T lemon juice
- For Crumble Topping:
- 3/4c flour
- 3/4c rolled oats (not quick oats)
- 2/3c brown sugar
- 1/2t salt
- 1/4t freshly grated nutmeg
- 1/2t lemon zest
- 6T cold butter, diced
Preheat oven to 375. Grease a 9x13 baking pan.
In one bowl, mix together the rhubarb, strawberries, sugar, cornstarch, and lemon until coated. Pour into the pan and spread evenly.
In another bowl, stir together flour, oats, brown sugar, salt, nutmeg, and zest. Using a pastry blender, cut in the butter until crumbly. Sprinkle crumble evenly over strawberry-rhubarb layer.
Bake for 40-45 minutes until bubbly and golden. Serve hot with vanilla ice cream.
