It is getting to be too hot outside to fire up the stove indoors. This recipe feature will keep the house cool and your taste for summer sweets happy. In today’s post, I share my version of a Grilled Strawberry-Rhubarb Crisp Recipe.
Grilled Strawberry Rhubarb Crisp
My family and I love heating up the grill to make fun meals almost year-round. The strawberry rhubarb crisp is one of the first desserts introduced to my grilling cookbook. You can use rhubarb from your home garden or frozen from the year past. Strawberries that are super sweet really top this tasty treat off. I hope you will try this recipe below and tell me what you think by commenting on my website. Don’t forget you can print this or save it as a PDF to use at a later date. Enjoy!
This is a recipe spin from one I found online on a grilling site. This is what worked for me. The biggest issue I had with this recipe is there is a lot of juice if you don’t let the dessert rest for about 4-5 hours. The cast-iron pan takes a while to cool off.
Here are a few images from the recipe creation. I hope they help you visualize how easy this recipe is to put together. Grilling is nice because you can take the heat outdoors instead of turning on a stove in the kitchen. In the photo below my cast iron got a little dusting of corn starch! OOPS!
Growing Rhubarb is a wonderful thing. Many older homes actually have a patch growing in their back yard or alley in our area I am learning from people. The plants are also super easy to grow from new bare-root plants you can get locally at Walmart or garden centers in the early spring. I share how to grow rhubarb on my site.
I hope to create more recipes using rhubarb because we’ve got a really sweet variety here on our property. Stay tuned for more pictures and videos on this adventure.
Grilled Strawberry-Rhubarb Crisp
- 4 cups fresh strawberries cut into bite size peices
- 4 stalks fresh rhubarb, diced (about 4 cups)
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1-1/2 teaspoons grated orange zest
- 1/4 cup fresh orange juice
- 8 tablespoons cold butter
- 1/2 cup flour
- 1/2 cup oats
- 1/2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Vanilla ice cream (optional), for serving
- Mix the strawberries and rhubarb in your favorite mixing bowl.
- Toss in 1/2 cup granulated sugar, the cornstarch, orange zest, and orange juice.
- Carefully scoop mix into a prepared cast iron pan.
- In food processor fitted with the metal blade, ( I used my hand mixer with blade attachement) combine the butter, flour, oats, the remaining 1/2 cup of granulated sugar, the brown sugar, cinnamon, and salt.
- Pulse until the mixture is coarse and crumbly. The butter should form pea-size pieces. Spoon evenly over the fruit in the skillet.
- Set the cast iron pan on indirect grilling and preheat to medium-high. My temperature was around 350-400 for about 45 minutes. Cook the crisp until the filling is bubbling and the topping is nicely browned
- Its important to let the dessert cool because it has to set. The fruit is very runny and the cast iron will take a while to cool. You can serve it when it is runny – it is a yummy sauce!
- Serve with ice cream, if desired.