All Fired Up S2BBQ & Grill

Grilled Rhubarb & Mango Crumble

Name: Grilled Rhubarb & Mango Crumble
Total time: 30 min
Yield: 4 servings
Ingredients: 3 mangoes, peeled; 300g rhubarb; Oil, for brushing; Zest and juice of ½ an orange; 30g caster sugar; 1 tbsp honey; For the crumble; 75g plain flour; 50g unsalted butter; 2 tbsps runny honey; 50g light brown sugar; 30g jumbo oats; 100g flaked almonds; ½ tsp cinnamon; Pinch sea salt; To serve; Vanilla ice cream

Nico ReynoldsFrom the series · All Fired Up S2

30 min totalServes 4Easy

Time30 min

Serves4

SkillEasy

ShowAll Fired Up

Method

Light your BBQ, setting it up with a direct and indirect side.

Slice the cheeks off the mango and brush them and the rhubarb stalks with oil.

Place on the direct side of the BBQ for a few minutes on each side until charred but not soft - we don’t want the fruit to turn mushy.

Remove from the BBQ and cut the fruit into bite sized pieces. Place in a bowl and mix with the orange zest, juice, sugar and honey then place into a BBQ-safe dish about 22cm diameter.

Place the flour, butter and honey into a bowl and rub together with your fingers until they resemble breadcrumbs. Stir through the sugar, oats, almonds, cinnamon and a pinch of salt.

Place a skillet over the direct side of the BBQ and add the crumble mixture. Begin to toast it, stirring constantly, until the mixture turns a lovely, nutty, golden brown colour. Pour this crumble mixture over the fruit and place the dish back onto the BBQ, on the indirect side with the lid closed, for about 10 - 15 minutes, until the fruit is bubbling and piping hot throughout.

Serve with vanilla ice cream.

Cook's notes

Char the mango cheeks and rhubarb stalks on the direct side for just a few minutes each side — you want colour and char, not softness, because mushy fruit ruins the point of grilling it.
Toast the crumble mixture in a skillet on the direct side of the barbecue, stirring constantly, until it's a lovely, nutty, golden brown — doing this on the grill instead of the hob gives the crumble a smoky flavour you can't fake.
Rub the flour, butter and honey together with your fingers until you have a breadcrumb consistency, then stir through the sugar, oats, almonds, cinnamon and salt so there's texture in every spoonful.
Use a barbecue-safe dish around 22cm and finish on the indirect side with the lid closed for 10-15 minutes, until the fruit is bubbling and piping hot throughout.
The pièce de résistance is a big fat dollop of vanilla ice cream melting into the hot crumble — don't skip it.

Serve with A big dollop of good vanilla ice cream melting into the warm crumble is all it needs; a jug of cold pouring cream works just as well if you'd rather.

Make ahead & storage Best served warm from the barbecue, but leftovers keep in the fridge for a couple of days and reheat gently in a low oven — the crumble softens a little but the flavour deepens overnight.

BBQ & Grill30 Minutes

Recipe by Nico Reynolds · From the series All Fired Up S2 · Photography © Appetite Media
Published 13 July 2026 · Updated 14 July 2026

Nutrition

Per serving · estimated

554kcal

9gprotein

59gcarbs

34gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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