Tart rhubarb and juicy mango are a perfect pairing in this delicate crumble.
Ingredients
Serves: 4 -6
- 3 mangoes, peeled
- 300 grams rhubarb
- Oil, for brushing
- Zest and juice of ½ an orange
- 30 grams caster sugar
- 1 tbsp honey
For the crumble:
- 75 grams plain flour
- 50 grams unsalted butter
- 2 tbsps runny honey
- 50 grams light brown sugar
- 30 grams jumbo oats
- 100 grams flaked almonds
- ½ tsp cinnamon
- Pinch sea salt
To serve:
Vanilla ice cream
Method
- Light your BBQ, setting it up with a direct and indirect side.
- Slice the cheeks off the mango and brush them and the rhubarb stalks with oil.
- Place on the direct side of the BBQ for a few minutes on each side until charred but not soft - we don't want the fruit to turn mushy.
- Remove from the BBQ and cut the fruit into bite sized pieces. Place in a bowl and mix with the orange zest, juice, sugar and honey then place into a BBQ-safe dish about 22cm diameter.
- Place the flour, butter and honey into a bowl and rub together with your fingers until they resemble breadcrumbs. Stir through the sugar, oats, almonds, cinnamon and a pinch of salt.
- Place a skillet over the direct side of the BBQ and add the crumble mixture. Begin to toast it, stirring constantly, until the mixture turns a lovely, nutty, golden brown colour. Pour this crumble mixture over the fruit and place the dish back onto the BBQ, on the indirect side with the lid closed, for about 10 to 15 minutes, until the fruit is bubbling and piping hot throughout.
- Serve with vanilla ice cream.
