Strawberries and Rhubarb Brulee
You may want to go back to the strawberry patch a second and third time after you try this recipe. If you like creme brulee, you will love this. And just like the classic, this dessert will form a cracked topping over the cream. Start it early in the day or the night before you want to serve it.

1 1/2 pints (3 cups) fresh strawberries, hulled and sliced, 1/4-inch thick

1 tablespoon fresh lemon juice

1 tablespoon orange liqueur

1/3 cup plus 2 tablespoons granulated sugar or unbleached sugar

1 pound fresh rhubarb, cut into 1-inch sections, 3 cups total

1 cup well-chilled heavy (or whipping) cream

1/3 cup firmly packed light brown sugar or Sucanat

In a large mixing bowl, combine the sliced strawberries, lemon juice, orange liqueur and 2 tablespoons of the granulated sugar; mix well. Cover and let stand at room temperature for 30 minutes.

Meanwhile, combine the rhubarb with the remaining 1/3 cup granulated sugar in a medium-size saucepan. Cover and cook over low heat until the rhubarb is very soft and shredded, about 15 minutes. Remove from the heat and set aside to cool to room temperature.

Transfer the rhubarb to a 1-quart gratin dish or pie pan, then top with the strawberries. Cover with plastic wrap and refrigerate until well chilled, about 2 hours 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 with the chilled beaters until stiff peaks 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. --- From "Nicole Routhier's Fruit Cookbook" by Nicole Routhier

Makes 6 servings

Per serving: 334 calories (percent of calories from fat, 61), 2 grams protein, 34 grams carbohydrates, 3 grams fiber, 22 grams fat, 82 milligrams cholesterol, 29 milligrams sodium.