Cuisinart TOB-200 Owner Manual - Page 34

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 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. 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 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 34