Grilled rhubarb with crumbles and ice cream
Serves 4
approx. 40 minutes
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
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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