Grilled Brioche with Rhubarb and Strawberries (v)

A glam dessert perfect for camping or beach barbecues. Grill the fruit in tin foil parcels or in a foil-covered roasting dish.

4 red stalks rhubarb, chopped into 3cm pieces

250 grams strawberries, hulled and quartered

1/4 cup caster sugar 1 teaspoon vanilla bean paste 8 slices brioche bread 25 grams butter icing sugar for dusting WHIPPED MASCARPONE 120 grams mascarpone ¼ cup cream zest 1 orange 2 tablespoons caster sugar Preheat the barbecue to a medium heat.

In a bowl, combine the rhubarb, strawberries, caster sugar and vanilla bean paste.

Place a piece of tin foil, big enough to encase the fruit, on a flat surface. Place a sheet of baking paper the same size on top. Place the fruit mixture in the centre, fold paper and foil up and over fruit and seal. Wrap in a second piece of foil if it’s not completely covered.

Grill on the barbecue with the lid down for 20-30 minutes, or until the fruit has softened and juices are bubbling. WHIPPED MASCARPONE:

Whip the mascarpone, cream, orange zest and caster sugar together until smooth.

Butter both sides of the brioche slices. Grill for 2 minutes on each side or until golden. Dust with icing sugar.

TO SERVE: Top brioche slices with a dollop of whipped mascarpone and grilled fruit. SERVES 4