37
but you will not have the sauce at the bottom of the custard. Because of
that, you do you not have to invert the custard; you can serve in the
ramekins and sprinkle the top with the fleur de sel.
Nutritional information per custard:
Calories 470 (61% from fat) • carb. 38 g • pro. 8g • fat 32g • sat. fat 19g
• chol. 283mg • sod. 279mg • calc . 134mg • fiber 0g
Strawberry Rhubarb Crisp
This dessert highlights the tartness of the rhubarb,
which is mellowed out by the swe et strawberries.
Be sure to get ripe, in-s eason ingredients fo r the best results.
Makes 10 servings
Filling:
1½ pounds rhubar b, trimmed and cut int o ½-inch thick slice s
1 cup granulated sugar
¼ teaspoon kosh er salt
¼ teaspoon pur e vanilla extract
½ teaspoon fresh lemon juice
1 pound strawberries, hulled and quartered (halved if
strawberries are small)
2 tablespoons tapioca starch
Toppi ng:
1½ cups rolled oats
1 cup unbleached , all-purpose flou r
1 cup packed, light br own sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon kosh er salt
1 stick (8 tablesp oons) unsalted but ter, cold and cubed
1. Put the rhubarb, sugar, salt, vanilla and lemon juice in a large mixing
bowl; toss to fully combine. Add the strawberries and tapioca starch.
Transfer to a 13 x 9-inch baking pan; reserve.
2. Prepare the topping: Put all the topping ingredients except the butter
into a mixing bowl and combine. Add the butter and either with a
pastry blender or with your fingers, work the butter into the dry
ingredients. Once the butter is evenly distributed, sprinkle over the top
of the filling.
3. Adjust the rack to position 2. Preheat the oven by selecting Dual Cook,
first set to Bake at 350°F for 20 minutes, then set to Broil for 2 minutes.
4. Remove and allow to cool for a few minutes before serving. This is
delicious when paired with freshly whipped cream or vanilla ice cream.
Nutritional information per serving:
Calories 349 (25% from fat) • c arb. 64g • pro. 4g • fat 10g • sat. fa t 6g
• chol. 24mg • sod. 174mg • calc. 67mg • fiber 4g