Strawberries and Rhubarb Brulee
1 1/2 pints (3 C.) fresh strawberries, hulled and sliced, 1/4-inch thick
1 T. fresh lemon juice
1 T. orange liqueur
1/3 C. plus 2 T. granulated sugar or unbleached sugar
1 lb. fresh rhubarb, cut into 1-inch sections, 3 C. total
1 C. well-chilled heavy (or whipping) cream
1/3 C. 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.