If you’re cooking outdoors this summer, why not do the entire meal on the grill? I love the idea of cooking and baking everything on the grill top, as opposed to running back and forth, in and out of the house to prepare food. Your grill, whether it be gas or charcoal is just like an oven, and you can actually bake on it. What a grill does to baked goods is provide a little extra something like smokiness; if using charcoal or wood, or a more intense heat, if using a gas grill. Either way, baking on a grill is different than a conventional oven, but in a good way.
Crisps are here for the next couple of months and I can’t be more pleased about that news. In fact, it could be the best news of the summer! I have been trying for the last couple of years to grow my own rhubarb and yes, I finally have good results. I know most of you don’t grow your own rhubarb, but you can probably find it at your local grocery store right now, and I must say, “There’s nothing better than strawberry and rhubarb together,” right? Rhubarb is actually a vegetable, but it acts like a fruit when cooked down in its own juices. It ‘s not super sweet, but that’s where the strawberries come into the mix.
A cast iron pan is a must when cooking on a grill. In fact, I think it’s a must in every kitchen, so pony up and buy one if you don’t have one on hand. It will last you a lifetime or two, I promise. The iron acts as the best conduit between your food and the heat of the grill, making this crisp a true success. The rhubarb, strawberries and oaty crumb topping can definitely handle the heat, breaking down gently and turning into a dessert loaded with summer fun.
2 pounds strawberries, hulled and cut in half
4 large stalks rhubarb, sliced
1 cup granulated sugar
1/3 cup cornstarch
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup rolled oats
1/2 cup granulated sugar
1/2 cup light brown sugar
pinch of salt
14 tablespoons butter, diced cold
- Preheat gas grill to 375 degrees, leaving half of grill with no flame, or prepare charcoal grill with coals on one side.
- In a large bowl, combine all filling ingredients, toss. Add to 10-inch cast-iron skillet.
- In another bowl, add all topping ingredients, except butter. Using your hands, add butter and squeeze gently to form rough clumps, about 5 minutes. Sprinkle over the top of fruit. If not cooking right away, place in refrigerator until ready to grill.
- Grill crisp over flame side for 15 minutes, move to flame-free side and continue cooking for about 30 minutes, or until golden brown and fruit is bubbling around edges.
- Remove and let cool 5 minutes before serving. Enjoy!