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1/4

cup packed light brown sugar

3

tablespoons cold unsalted butter, cut into pea-size pieces

1. Preheat the oven to 375 degrees F.

2. Melt the 2 tablespoons of butter in a medium saucepan over medium heat. Add the strawberries and rhubarb and cook, stirring constantly, for 2 to 3 minutes. Add the sugar and lemon juice and cook for 2 more minutes. Remove from the heat and set aside.

3. To make the topping, mix together the flour, brown sugar, and butter pieces with your hands until the mixture resembles a coarse meal.

4. Divide the fruit among 6 ramekins. Divide the topping evenly, making sure the fruit is completely covered.

5. Place the ramekins on a small baking sheet and bake for 25 to 30 minutes, until the topping is golden and bubbly. Serve warm.

* * *

did you know. . .

Forty-five percent of 731 strawberry samples tested in 2004 by the U.S. Department of Agriculture (USDA) had 3 or more pesticide residues, and 22 samples had 6 or more residues. Based on the USDA’s test results for 2004 and food consumption data, Americans ate about 6 million servings of strawberries that contained 6 or more residues. Domestically grown conventional strawberries scored 56 on the Dietary Risk Index, the fourth-highest score among fruits tested in recent years by the USDA. Imported strawberries scored 78.

* * *

strawberry frozen yogurt pie with granola crunch

SERVES 6 TO 8

I designed this dessert for my daughter, India, and her friends. India is constantly asking me for ice cream, so I came up with a healthful alternative. This pie is low in sugar and fat, and high in fiber and vitamin C—and it puts a smile on a child’s face.

11/2

cups fresh or frozen strawberries (thawed if frozen)

1/2

cup agave nectar

2

cups plain yogurt

2

tablespoons soy margarine, melted

2

cups granola

1. Combine the strawberries, agave nectar, and yogurt in a blender and blend until smooth.

2. Transfer the mixture to an 8½-inch stainless-steel pie pan. Place the pie in the freezer and allow to set for 1 hour.

3. In a small bowl, mix the melted margarine with the granola. Spread the granola mixture evenly on top of the pie. Cover with aluminum foil and return to the freezer for at least 1 hour, or up to 2 days.

4. Before serving, remove the pie from the freezer and allow it to sit at room temperature for 20–30 minutes.

“Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.”–Jasmine Heiler

sautéed apples with vanilla ice cream

SERVES 6

I came up with this recipe one night when I was craving something sweet. A plain apple wasn’t sweet enough, but I didn’t want to make anything complicated. This simple, clean-tasting, and delightful dessert is the result. Use whatever apples you have lying around. Organic brandy is easier to come by these days and adds a nice flavor to the apples.

4

Fuji apples, peeled, cored, and cut into 1/2-inch slices

Juice of 1/2 lemon

2

tablespoons unsalted butter

2

teaspoons vanilla extract

1

tablespoon brandy

1

teaspoon ground cinnamon

1/3

cup light brown sugar

Pinch of salt

3

cups vanilla ice cream

Handful of coarsely chopped walnuts for garnish

1. In a medium bowl, mix the apples with the lemon juice. (The lemon juice will prevent the apples from turning brown.)

2. In a large sauté pan, melt the butter over medium heat. Add the apples and cook for 10 minutes, stirring occasionally. Add the vanilla, brandy, cinnamon, brown sugar, and salt and cook for another 5 to 6 minutes, until the apples have softened but are still firm. Remove from the heat and set aside.

3. Scoop ½ cup of vanilla ice cream into each of 6 small bowls. Top each scoop with 5 to 6 apple slices and spoon some of the cooking juices over the apples. Garnish with the walnuts.

an apple a day

If you’re raising kids, the single most important fruit to buy organically is apples. They are nutritional super-stars as long as they are consumed with the peel on, but the average conventional