Grilled rhubarb with crumbles and ice cream
Grilled rhubarb with biscuit crumb topping, best served fresh off the barbecue with a scoop of ice cream. Enjoy delicious barbecues all summer long and try this irresistible rhubarb dessert.
Ingredients
Grilled rhubarb
500 g rhubarb
140 g Dansukker Organic Light Syrup
100 ml water
Biscuit crumbs
7 Digestive biscuits – make your own biscuits
30 g butter at room temperature
4 g cardamom
20 g Dansukker Organic Light Syrup
To serve
Ice cream
Instructions
Rinse and trim the rhubarb. Cut the stalks lengthwise and arrange on a baking tray.
Mix together the syrup and water and pour over the rhubarb. Roll the rhubarb in the syrup.
Process the ingredients for the biscuit crumbs in a food processor and set aside.
Place the rhubarb on a double sheet of foil and top with some of the syrup mixture. Sprinkle with the biscuit crumbs and close the foil loosely. Cook on the barbecue for about 10 minutes until the rhubarb is soft. Serve with ice cream.
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