Strawberry-Rhubarb Polenta Crisp

Name: Strawberry-Rhubarb Polenta Crisp
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 2 large stalks rhubarb, thinly sliced; ½ cup [100 g] sugar; Pinch of kosher salt; 2 qt [1.4 kg] strawberries, hulled and halved; Olive Oil Gelato for serving; 2 Tbsp all-purpose flour; Juice of ½ lemon; ½ cup plus 3 Tbsp [155 g] unsalted butter, cut into small cubes; 1 cup [120 g] all-purpose flour; 1 egg; ½ tsp baking powder; ½ cup [80 g] quick-cooking polenta; ⅓ cup [65 g] sugar

Preparation info

Serves
10 to 12

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Serve this when summer strawberries are at their finest. Their sweet, concentrated juice bubbles up and oozes over the sides of the baking dish.

Ingredients

Topping

½ cup plus 3 Tbsp [155 g] unsalted butter, cut into small cubes

Europe
Americas
United States
Italy
Dessert
Mediterranean
Vegetarian
California
Venice
Summer

Method

Preheat the oven to 375°F [190°C].

To make the topping

In a food processor, combine the butter, flour, polenta, sugar, egg, baking powder, and salt. Pulse ten times or until a crumbly dough forms. Refrigerate until you are ready to use. (Th