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Strawberry-Rhubarb Gratin “Brûlée”

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Makes 6 to 8 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • Unsalted butter for greasing the pan
  • 2 eggs
  • 1/2 cup sugar
  • Pinch of salt
  • 1/2 cup cream
  • 2 pints strawberries (about 1 pound), hulled and halved
  • 8 ounces rhubarb, tough strings removed, sliced 1 inch thick
  • 1/2 cup roughly chopped hazelnuts

Instructions

  1. Heat the oven to 350°F. Grease a medium gratin dish (about 9 × 5 × 2 inches) or an 8- or 9-inch square or round baking dish with butter.
  2. Whisk the eggs in a large bowl until frothy. Add half the sugar and the salt and whisk until combined. Add the cream and whisk until smooth and slightly foamy.
  3. Put the strawberries and rhubarb in the prepared dish and pour the cus- tard over the fruit. Bake until the top of the gratin is golden brown and bub- bly, 40 to 45 minutes. Remove it from the oven. Heat the broiler and move the rack about 4 inches from the fire. Sprinkle the top of the gratin with the hazelnuts and the remaining 1⁄4 cup sugar. Broil until the sugar bubbles, only a minute or 2. Let cool for at least 5 minutes. Serve within a couple hours of making it.

— Recipe from The Food Matters Cookbook