Strawberry Rhubarb Irish Crumble with Irish Whiskey Butter
Indulge in the perfect balance of sweet and tangy with this Strawberry Rhubarb Irish Crumble topped with luscious Irish Whiskey Butter. This recipe combines juicy strawberries and tart rhubarb with a buttery, golden-brown crumble infused with warm cinnamon and oats, creating a comforting dessert with a touch of rustic charm. The rich, creamy whiskey butter adds a decadent Irish twist, elevating each bite with its velvety texture and subtle kick. Ready in just over an hour, this dessert is ideal for cozy gatherings or special celebrations. Serve it warm from the oven, and watch it disappear in no time!
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Recipe Information
Ingredients
- 2 cups (halved) Strawberries
- 2 cups (sliced into 1/2 inch pieces) Rhubarb
- 0.5 cups Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 1 cup All-purpose flour
- 0.5 cups Rolled oats
- 0.5 cups (packed) Brown sugar
- 0.5 cups Unsalted butter (cold, cubed)
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 tablespoons Irish whiskey
- 0.5 cups Powdered sugar
- 0.25 cups Unsalted butter (softened)
- 0.5 teaspoons Vanilla extract
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish or pie dish.
In a large mixing bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon zest, and lemon juice. Mix until the fruit is evenly coated and set aside.
In another bowl, prepare the crumble topping by mixing the flour, rolled oats, brown sugar, ground cinnamon, and salt. Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to work it into the mixture until it resembles coarse crumbs.
Pour the fruit mixture into the prepared baking dish, spreading it evenly. Sprinkle the crumble topping over the fruit mixture, covering it completely.
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbling around the edges. Remove from the oven and allow it to cool slightly before serving.
While the crumble bakes, prepare the Irish whiskey butter. In a small bowl, beat together the softened butter, powdered sugar, Irish whiskey, and vanilla extract until smooth and creamy.
Serve the warm strawberry rhubarb Irish crumble with a dollop of Irish whiskey butter on top. Enjoy!
Nutrition Facts
Calories |
3328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.7 g | 192% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 466.2 g | 170% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 315.2 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 542 mg | 42% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
