Prepare a charcoal or gas grill for indirect cooking over medium heat (350 degrees). Cut 3 (8x6-inch sheets of heavy foil. Fold 1-inch up on each edge; spray foil with nonstick spray and set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Strawberry rhubarb crisp gets a smoky upgrade. Make this ooey-gooey favorite in a foil pack on your charcoal or gas grill.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 4 c. Hy-Vee Short Cuts strawberries, quartered | ||
| 2 c. Hy-Vee frozen unsweetened cut red rhubarb, thawed and chopped | ||
| ¼ c. Hy-Vee granulated sugar | ||
| 2 tbsp. Hy-Vee 100% orange juice | ||
| 1 tsp. Hy-Vee ground nutmeg | ||
| 1 c. Hy-Vee old fashioned oats | ||
| ½ c. plus 1 tbsp. Hy-Vee all-purpose flour | ||
| ½ c. Hy-Vee brown sugar, packed | ||
| ½ c. Hy-Vee salted butter | ||
| ½ tsp. Hy-Vee apple pie spice | ||
| Hy-Vee We All Scream! vanilla ice cream, for serving |
Things To Grab
- Charcoal or gas grill
- Heavy aluminum foil
- 2 medium bowls
Directions
Place rhubarb, sugar, orange juice, and nutmeg in a medium bowl. Toss to coat. Place mixture evenly in center of each prepared foil sheet; set aside. Combine oats, flour, brown sugar, butter, and apple pie spice in bowl. Sprinkle mixture over fruit mixture. Roll up sides of foil to form a side around each fruit mixture, leaving the top open.
Grill packets over indirect medium heat (350 degrees) 1 hour to 1 hour 5 minutes or until tops are lightly browned and fruit is bubbly. Cool slightly; top with vanilla ice cream, if desired.
Nutrition facts
Servings
790 Calories per serving
Amounts Per Serving
- Total Fat: 35g
- Cholesterol: 80mg
- Sodium: 250mg
- Total Carbohydrates: 117g
- Protein: 9g
Daily Values
0%
Iron 20%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 15%