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Steve2 in LA

I made Emeril's Strawberry-Rhubarb Crumble last night. Fast, easy and mmm-gewd.


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Joined: Feb 7, 2006

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Posted to Thread #22192 at 2:35 am on Jun 1, 2012

Strawberry-Rhubarb Irish Crumble
Recipe courtesy Emeril Lagasse, 2004. 6 to 8 servings

5 cups quartered STRAWBERRIES
3 cups sliced RHUBARB, about 1/3 thick
cup SUGAR
cup CORNSTARCH
1 tsp FRESH LEMON JUICE
cup FLOUR
cup OLD-FASHIONED OATS
l cup packed LIGHT BROWN SUGAR
Pinch SALT
6 Tbsp cold UNSALTED BUTTER, diced

Preheat oven to 375 F. Lightly grease a 7-x11 baking dish, set aside.

In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the mixture into the prepared baking dish.

In a food processor, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, 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 the best vanilla ice cream you can afford!


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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