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Grilled Strawberry And Rhuebarb Pie

Grilled Strawberry And Rhuebarb Pie
A new twist to an old favorite! How can you go wrong?
  • 1 cup(s) sugar
  • 1/4 teaspoon(s) salt
  • 1 1/2 cup(s) flour
  • 1/2 cup(s) rolled oats
  • 1/2 teaspoon(s) ground cinnamon
  • 1 large egg
  • 2/3 cup(s) milk
  • 1 teaspoon(s) vanilla extract
  • 1/4 teaspoon(s) ground nutmeg
  • 16 tablespoon(s) butter, at room temperature
  • 3 cup(s) strawberries, hulled and sliced
  • 2 cup(s) rhubarb, cut into 1/2 inch-pieces
  • 1 cup(s) brown sugar, packed
  • Grill
  • 13 x 9-inch grill-safe baking dish
  • Cooking spray
  • Medium mixing bowl
  • Handheld mixer
  • Aluminum foil
  • Spray 13 x 9-inch grill-safe baking dish with cooking spray. Combine the sugar, salt, 1 cup of the flour, the oats, cinnamon, egg, milk, vanilla, and nutmeg in a mixing bowl. Cut 8 tablespoons of the butter into small pieces and add to the mixing bowl. Using a handheld mixer on low speed, blend in the butter until all is crumbly and well blended. Spread the cake batter evenly in the baking dish.
  • Wash and hull the strawberries and slice. Wash the rhubarb and cut into 1/2-inch pieces, discarding the ends. Top the batter with the strawberries and rhubarb.
  • Create the topping by combining the brown sugar, remaining 1/2 cup flour, and remaining 8 tablespoons of butter. Using a fork, mix until well combined and the mixture begins to form clumps. Refrigerate until ready for use.
  • Preheat a grill to medium, around 350 degrees. If you've just finished cooking, cover the baking dish with foil and place it on the grill so it can bake while you enjoy your dinner. Cook for 20 minutes and remove the foil. Top evenly with the crumb topping and cook for an additional 15 to 20 minutes until the top is golden brown. Let cool for 30 minutes before serving.
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