Strawberries are an iconic summer treat – sweet, juicy and a little tart. Freshly picked strawberries can easily be transformed into a bubbly, fragrant and beautiful dessert. This crisp is a perfect way to get your fill of the strawberry season, with thinly sliced rhubarb stalks added to provide some extra tartness. A lightly sweetened crumbly topping made with quick cooking cornmeal called polenta, adds a nice crispy texture to each bite. I find the best way to enjoy this crisp is by serving it warm, with a scoop of cold vanilla ice cream or fresh chilled whipped cream.

Crumbly Topping:

• ½ cup plus 3 tablespoons unsalted butter, cut into small cubes
• 1 cup all-purpose flour
• ½ cup quick-cooking polenta (cornmeal)
• ⅓ cup sugar
• 1 egg
• ½ teaspoon baking powder
• Pinch of kosher salt

Preheat the oven to 375 degrees. Butter a 10 x 14-inch baking dish. In a food processor, combine butter, flour, polenta, sugar, egg, baking powder and salt, to make the topping. Pulse until a crumbly dough forms. Refrigerate the dough until ready to use. This topping can be made up to a few days in advance and kept in an airtight container in refrigerator until ready to use.

Juicy Filling:

• Butter, for greasing pan
• 2 quarts strawberries, hulled and halved
• 2 large stalks rhubarb, thinly sliced
• ½ cup sugar
• 2 tablespoons all-purpose flour
• Juice of ½ lemon
• Pinch of kosher salt

In a large bowl, gently combine strawberries and rhubarb with sugar, flour, lemon juice and salt. Grease a 10-by-14 inch baking dish with butter. Pour the filling into the prepared baking dish. Scatter the topping over the filling. Bake the crisp until it’s lightly browned and the filling is bubbling, about 30-40 minutes. Remove from oven and let it cool on a wire rack for about 30 minutes. Serve with fresh whipped cream or your favorite vanilla ice cream. Serves 8-10.

Inspiration: Gjelina Cookbook