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Subject:	R/Strawberry-Rhubarb Irish Crumble
From:	Lin Goldkrantz <[log in to unmask]>
Reply To:	Lin Goldkrantz <[log in to unmask]>
Date:	Tue, 17 Mar 2009 12:10:24 -0400
Content-Type:	text/plain
Parts/Attachments:	text/plain (19 lines)

<<Disclaimer: Verify this information before applying it to your situation.>>

Saw this recipe "Strawberry-Rhubarb Irish Crumble with Irish Whiskey Butter" on Emerill Live on Food Network tv today. 

I'm not a rhubarb fan, so I'll probably use berries, apples, and pears as the fruit mixture, but it can be made gluten-free and sounds delicious. 

Substitute one of our gf flours for the regular flour in the oatmeal crumble. Since it's not a cake, I wouldn't bother with xanthan gum. I'm leaning towards one of the mixes that has rice flour in it. I think pure corn starch or potato starch wouldn't work in the crumble. But the fruit mix calls for cornstarch as a thickener.

www.foodnetwork.com/recipes/emeril-lagasse/strawberry-rhubarb-irish-crumble-with-irish-whiskey-butter-recipe/index.html

Please don't beat me up for recommended a recipe with whiskey. 1.Hard liquor is gluten-free. 2. You can make the recipe without the whiskey butter on top. 

Today's show featured Emerill with Bobby Flay, to celebrate St. Patrick's Day. Have a good day.
Lin


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