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
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.