A glam dessert perfect for camping or beach barbecues. Grill the fruit in tin foil parcels or in a foil-covered roasting dish.
Serves: 4
INGREDIENTS
4 red stalks rhubarb, chopped into 3cm pieces
250 grams strawberries, hulled and quartered
1/4 cup caster sugar
1 teaspoon vanilla bean paste
8 slices brioche bread
25 grams butter
icing sugar for dusting
Whipped mascarpone
120 grams mascarpone
¼ cup cream
zest 1 orange
2 tablespoons caster sugar
METHOD
Preheat the barbecue to a medium heat.
In a bowl, combine the rhubarb, strawberries, caster sugar and vanilla bean paste.
Place a piece of tin foil, big enough to encase the fruit, on a flat surface. Place a sheet of baking paper the same size on top. Place the fruit mixture in the centre, fold paper and foil up and over fruit and seal. Wrap in a second piece of foil if it’s not completely covered.
Grill on the barbecue with the lid down for 20-30 minutes, or until the fruit has softened and juices are bubbling.
Whipped mascarpone: Whip the mascarpone, cream, orange zest and caster sugar together until smooth.
Butter both sides of the brioche slices. Grill for 2 minutes on each side or until golden. Dust with icing sugar.
To serve: Top brioche slices with a dollop of whipped mascarpone and grilled fruit.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!