Baked Boozy Rhubarb with strawberries and mint
Ingredients
- 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
- 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.
Get cooking
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.
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