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Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter Recipe

Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter

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Average Rating:

Total Reviews: 25

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  • on May 29, 2011

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    This was my first time using rhubarb and I was not disappointed, yummy. The crumble was a tad bit on the sweet side but the Irish Whiskey butter was a HUGE hit! I will make this again with a little less sugar but always with the butter. I think it could be delicious on many fruit combos.

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  • on May 05, 2011

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    Amazing! Thank you, Emeril.

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  • on July 26, 2010

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    This is the best rhubarb dessert ever! The irish wiskey butter is to die for, so when you make this do not leave it out! Will make this again for years to come.

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  • on June 15, 2010

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    Yummy, easy to make recipe that was a hit, even with people who didn't particularly like rhubarb! I had a ton of rhubarb, so switched it up a bit and did 6 cups of rhubarb, 2 cups of strawberries. I also added some pecans to the crumble topping for some crunch. I didn't have the full 1/4 cup of Irish whiskey for the butter, so topped it off with some Bailey's. Ended up with a delicious dessert, not too sweet, with a great taste that was well complimented by the Irish whiskey butter.

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  • on April 26, 2010

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    I made this exactly as the recipe suggested, and it was great. Not too sweet, not too tart, wonderful consistency. Thanks!

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  • on March 19, 2010

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    I have made this recipe for the last four years, and everyone just loves it! Every St. Patrick's Day I get asked if I'm gonna make it, and I always do. Even friends who don't like rhubarb gobble up every bite!

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  • on March 18, 2010

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    Made this for a St. Patrick's Day party because I wanted to try something different. It was so yummy and a total hit! The whisky butter is divine, so make sure make the butter! It really puts the recipe over the top. I've never worked with rhubarb before, and it was easy enough to work with. If you're using fresh rhubarb, be sure to peel the rhubarb to remove any strings (like the strings on a stalk of celery.

    So yes, definitely an excellent recipe and easy to make! Make sure you leave yourself more time for the prep work though. Recipe says 20 minutes prep work and it took me twice as long. It takes some time to wash and chop all the fruit and if you're working with fresh rhubarb, you'll need to "peel" it. Next time I might increase the rhubarb to 4 cups and decrease the strawberries to 4 cups to get more of a rhubarb taste.

    I definitely plan on making again and again!

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  • on March 18, 2010

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    This is my first Emeril recipe and wow, he blew me away with this crumble. Easy, basic ingredients and over-the-top delicious, I am going to look into more of his recipes. I am thoroughly impressed. I didn't even make the Whiskey Butter, the crumble was perfect on its own. It doesn't need any fancy extras at all. I give this recipe on my blog five out of five wooden spoons. ~ suziethefoodie

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  • on June 29, 2009

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    I made this for my family at Easter to rave reviews. I plan on making it again for the 4th of July with fresh rhubarb from the farmers market. The Irish whiskey butter is so good on the warm crumble.

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  • on May 14, 2009

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    I made this for a St. Patrick's Day dinner party, and it was so good. The recipe is very easy to make, and the results will put a smile on everyone's face. I had to use frozen rhubarb because it was a little early for fresh. I can't wait to try this with fresh rhubarb from the Farmer's Market this spring!

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