Grilled Rhubarb-Strawberry Crumble with Crème Fraîche

Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 6

May 19, 2009 Published in the July 2006 issue of Portland Monthly

2 tbsp water

2 cups rhubarb, roughly chopped into 1/2-inch pieces

1/2 cup granulated sugar

1 star anise

1 cinnamon stick

3 cups strawberries, halved

1/2 cup quick-cook rolled oats

1/4 cup brown sugar

1/4 cup granulated sugar

1/3 cup all-purpose flour

1/4 cup chilled butter, plus 1 tbsp (for buttering the pan)

3/4 cup hazelnuts, pecans or almonds, finely chopped

Crème fraîche (optional)

1. Place 2 tbsp water along with the rhubarb, sugar, star anise and cinnamon stick in a saucepan and cook over medium heat until the rhubarb is soft, about 8 minutes. Remove the mixture from heat and discard anise and cinnamon.

2. Gently fold in the strawberries.

3. In a food processor, pulse the oats, sugars and flour together for a few seconds.

4. Cut the cold butter into ½-inch pieces and add a few pieces to the mixture. Pulse 3-4 times. Continue process until all the butter has been added and a coarse mixture has formed. Add the nuts and pulse 5-6 more times.

5. Coat the bottom and sides of an 8″×8″ metal baking dish with 1 tbsp butter.

6. Place the fruit mixture into the buttered baking dish and top with the crumble. Place on a hot grill for 15-20 minutes or until topping is set, and strawberry and rhubarb mixture is bubbling.

7. Scoop the crumble into individual bowls and top each with a dollop of crème fraîche if you like.

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