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cool to body temperature, where the ganache is no longer hot, but still
spreadable. Spread over the top of the brownies. Chill in refrigerator for
1 to 2 hours. Slice with a sharp knife and serve.
Nutritional information per brownie:
Calories 281 (50% from fat) • carb. 30g • pro. 3g • fat 19g • sat. fat 11g
• chol. 62mg • sod. 124mg • calc. 29mg • fiber 2g
Strawberry-Rhubarb Crisp
This dessert highlights the tartness of the rhubarb, which is mellowed out
by the sweet strawberries. Be sure to get ripe, in-season ingredients for
the best results.
Makes 8 servings
Filling:
1 pound rhubarb, trimmed and cut into ½-inch thick slices
2
⁄3 cup granulated sugar
Pinch kosher salt
¼ teaspoon pure vanilla extract
¼ teaspoon fresh lemon juice
3 cups (about ¾ pound) strawberries, hulled and quartered
(halved if strawberries are small)
4½ teaspoons tapioca starch
Topping:
1 cup rolled oats (not quick cooking)
2
⁄3 cup unbleached, all-purpose flour
2
⁄3 cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon kosher salt
6 tablespoons (3 ounces) unsalted butter, 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,
and stir to coat well. Transfer to a 9-inch square 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. Set the oven to Bake at 350°F for 30
minutes. Once the oven is preheated, bake the crisp for the allotted
time, or until the filling is bubbling and the top is browned.
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 301 (27% from fat) • carb. 54g • pro. 3g • fat 9g • sat. fat 5g
• chol. 23mg • sod. 92mg • calc. 57mg • fiber 3g
Roasted Pineapple
This can be the base for a variety of desserts. Our favorites are topped
with vanilla ice cream, chopped nuts or toasted coconut.
1 whole pineapple, trimmed and peeled
1 tablespoon unsalted butter, softened
2 teaspoons granulated sugar
½ teaspoon ground cinnamon
1 to 2 pinches kosher salt
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