It’s Memorial Day weekend in the US and this is the weekend the grilling seasons starts.  I l0ve preparing food outside and eating outside.  If i could i would move move my kitchen outside for the whole summer.  Unfortunately Seattle weather is not that cooperative so it would not work but i can dream.

Rhubarb crumble on the grill is such a fun thing to do for a picnic (yes you can easily transport this) or just do outside on the grill. This recipe is for 6 people but it can easily be doubled for a bigger crowd.

This post if also for the the World on a plate cultural exchange.  On the last Sunday of the month, bloggers from all over the world get together to interpret a food through the lens of their home country cooking. Each blogger will produce a wonderful dish featuring the food chosen that is typical of her/his home country and will tell us a bit about the dish. This month the theme is grilling.  Swedes are huge when it comes to summer grilling.  Everyone start eating outside and moving their “kitchen” to the back yard.

Now pack up and let’s make a crumble on the grill.

Also my contribution to Månadens Sötsak where this months theme is Summer.

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Rhubarb Crumble on the Grill

Yield: 6 people

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

6 pieces of foil 12x12 inches
6 pieces of parchment paper 12x12 inches
18 oz (500g) rhubarb
1/3 cups sugar
11 tbsp (75g) butter
2/3 cups and 3 tbsp (2 dl) flour
2/3 cups (1 ½ dl) oats
4 tbsp (½ dl) sugar

Topping (optional):
Vanilla ice cream or whipped cream

Directions:

Spread out the foil and put a piece of parchment paper on each foil piece. Rhubarb is acidic and you don’t want the rhubarb to create holes in your foil and leak and therefore need the extra support. If you are going far you can role these up for transportation.

Chop the rhubarb into small pieces and mix with the 1/3 cup of sugar. If transporting you can mix the 1/3 sugar and rhubarb together, in a small bag.

Mix the butter, flour, oats, 4 tbsp sugar into small pieces; you can use your hands or a fork. If transporting you can put this into a bag.

When it is time for the grill, roll out the foil/parchment first, put some of the rhubarb/sugar mixture on each equally. Then add the butter/flour/oat/sugar mixture on top. Then fold each package but leave some air in their. Put them on the grill but not on top of the flame, you want it to the side of the flame. This is easy to burn so make sure you do not have high or direct heat. Let it grill for 15-20 minutes.

When done open up and add vanilla ice cream or whipped cream if handy. If you are away and have some heavy cream but not whipped, you can add the cream to a bag blow some air into it and shake the bag until the cream is whipped.

Adapted from Allt om Mat

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