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Strawberry and Rhubarb Brulee Recipe

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This recipe for Strawberry and Rhubarb Brulee, by , is from The Somerville Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
francie somerville
Added: Monday, October 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pints (3 cups) strawberries, hulled and sliced, 1/4" thick
1T fresh lemon juice
1T orange liqueur
1/3c plus 2T sugar
1lb fresh rhubarb, cut into 1" sections, 3c total
1c well chilled heavy( or whipping) cream
1/3c firmly packed light brown sugar

Directions:
Directions:
In a large mixing bowl, combine sliced strawberries, lemon juice, orange liqueur and 2T sugar; mix well. Cover and let stand at room temperature for 30 minutes.
Meanwhile, combine the rhubarb with the remaining 1/3c sugar in a medium sized saucepan. Cover and cook over low heat until the rhubarb is very soft and shredded, about 15 mins. Remove from heat and set aside to cool to room temperature.
Transfer the rhubarb to a 1 quart gratin dish or pie pan, then top with strawberries. Cover with plastic wrap refrigerate until well chilled or overnight.
About 10 minutes before serving, place a large mixing bowl and the beaters of an electric mixer in the freezer to chill. Preheat the broiler.
Whip the heavy cream in the chilled bowl until the peak's form. Do not overbeat, or it will turn to butter. Spread the cream over the fruit mixture. Sift the brown sugar evenly over the cream.
Broil 6 inches from the heat, until the sugar has just melted, about 2 minutes.
Serve at once.

Number Of Servings:
Number Of Servings:
6

 

 

 

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