Grilled Strawberry-Rhubarb Cobbler with Shortbread Crumb Topper

By á-25010

Strawberry rhubarb cobbler is a summer classic. Why not cook it on the grill? Yummy with a shortbread crust, instructions are for charcoal or gas cooking.

Ingredients

• 3cups3 cups fresh strawberries, sliced
• 2cups2 cups fresh rhubarb or frozen unsweetened sliced rhubarb, sliced
• 1/2cup1/2 cup granulated sugar
• 1tablespoon1 tablespoon quick-cooking tapioca
• 1/4teaspoon1/4 teaspoon salt
• 3/4cup3/4 cup crushed shortbread cookies (about 12 cookies or 3 ounces)
• 1/3cup1/3 cup all-purpose flour
• 3tablespoons3 tablespoons brown sugar, packed
• 2tablespoons2 tablespoons butter

Preparation

Step 1

Prepare grill for medium heat. For a charcoal grill, arrange medium-hot coals around edge of grill. Test for medium heat over center of grill. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking.

In a large bowl combine strawberries, rhubarb, granulated sugar, quick-cooking tapioca, and salt. (If using frozen fruit, let mixture stand for 20 minutes or until fruit is partially thawed but still icy.) In a 2-quart disposable foil pan, place the fruit mixture. Cover pan tightly with foil.

For topping, in a small bowl combine crushed shortbread cookies, flour, and brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs; set aside.

Place foil pan on rack in the center of grill for charcoal or over unlit burner for gas. Cover; grill 30 minutes. Uncover pan. Sprinkle topping evenly over fruit mixture. Cover grill; cook 10 to 15 minutes more or until mixture is bubbly and fruit has thickened.

Cool on wire rack 20 minutes. Serve warm.