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
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...
- Make four large squares of tin foil.
- Double them up to make two double-layered squares.
- Divide your strawberries equally between the two squares, then add the sliced rhubarb on top.
- 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).
- Now bring the edges of the foil up and crimp them together like a Cornish pasty.
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.