Grilled Rhubarb & Mango Crumble

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.