Rhubarb Crumble on the Grill

You will also need 6 pieces of foil and 6 pieces of parchment paper, 12×12 inches in size.

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 roll 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, and remaining 1/4 cup 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 and 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 there. 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.