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Generously butter a 2-quart baking dish or casserole or 6 ramekins or individual gratin dishes. Set aside.
Make the filling: In a large mixing bowl, combine the sugar, tapioca, and salt and stir to combine. Using a rubber spatula, gently stir in the rhubarb, strawberries, and orange liqueur, if using. Set aside.
Make the topping: Whisk the egg with the cream, vanilla, and almond extracts. Set aside. In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt. Stir to mix. Add the butter, and using a pastry blender, cut the butter into the flour mixture until it forms coarse crumbs. Add the milk and egg mixture to the flour and stir with a fork until just combined.
Tip the fruit and its juices into the prepared baking dish or ramekins. Top evenly with dollops of the batter. Dust with additional sugar.
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the baking dish or ramekins directly on the grill grate and bake until the filling is bubbling and the topping is golden brown, 30 to 35 minutes. Let cool slightly before serving.
Diva Q Takes on the Jack