Baked Boozy Rhubarb

A great summer pud.

Baked Boozy Rhubarb with strawberries and mint


  • 100g of fresh rhubard, sliced into 1cm slices
  • 250g fresh stawberries, halved
  • 6 tablespoons of icing sugar
  • handful of fresh mint leaves, chopped finely
  • double cream
  • splash of something alcoholic - preferably rum, white wine would be grand but most definately not beer

Prep time: 10 mins
Cook time: 10 mins
Serves: 2

There’s no reason why you can’t use your barbecue to make pudding too. Cooking fruit over coals or the grill works really well, as the heat caramelises the natural sugars with lip-smacking results.

I would really love to hear about barbecue pudding recipes and ideas from our members. Please send your favourites in. I am going to share a recipe I used last summer when I had a load of rhubarb in my garden and rather bizarrely grabbed a bunch of it to take with us on a camping trip (as I couldn’t bear to think of it going to waste while I was on holiday.
In my usual gung-ho way, I was sure I’d come up with something – and this was it...

Get prepped

Rhubarb & Strawberries prep

  1. Make four large squares of tin foil.
  2. Double them up to make two double-layered squares.
  3. Divide your strawberries equally between the two squares, then add the sliced rhubarb on top.
  4. Sprinkle two tablespoons of icing sugar on each parcel, then a good splash of rum or white wine or Champagne if you are a decadent camper. (For children you could add some orange juice instead of alcohol).
  5. Now bring the edges of the foil up and crimp them together like a Cornish pasty.

Get cooking

Baked Rhubarb Prep

If you have charcoal, put the parcels on the glowing embers for about 5 minutes, or place on the gas grill over a low heat for a little bit longer.

To serve, put your open parcels on a plate, sprinkle the mint over the top and plop a dollop of cream and a tablespoon of icing sugar over the hot fruit. Yum.