Fresh strawberries and tart rhubarb stalks come together in a fragrant, bubbling crisp that’s as beautiful as it is delicious. Rhubarb adds a bright, tangy contrast to the sweet berries and also delivers antioxidants and vitamin K. While the stalks are safe to eat, rhubarb leaves are toxic due to high levels of oxalic acid and should always be discarded. A golden, lightly sweet crumble made with quick-cooking polenta adds a satisfying crunch to every bite. Serve warm with vanilla ice cream or a dollop of whipped cream for a dessert that vanishes fast.
Servings: 8 servings
Ingredients
Crumbly Topping
- 1/2 cup plus 3 tablespoons unsalted butter cut into small cubes
- 1 cup all-purpose flour
- 1/2 cup instant or quick cooking polenta
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon baking powder
- 1/8 teaspoon Kosher salt
Juicy Filling
- 2 quarts fresh strawberries hulled and halved
- 2 large stalks rhubarb thinly sliced
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- Juice of 1/2 lemon
- 1/8 teaspoon Kosher salt
Instructions
Crumbly Topping
- Preheat the oven to 375 degrees F. In the bowl of a food processor, combine the 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 a few days in advance and kept in an airtight container in refrigerator until ready to use.
Juicy Filling
- Grease a 10-by-14 inch baking dish with butter. In a large bowl, gently combine the strawberries and rhubarb with the sugar, flour, lemon juice and salt. Pour the filling into the prepared baking dish. Scatter the crumbly topping over the filling. Bake the crisp until it’s lightly browned and the filling is bubbling, about 30-40 minutes. Remove the crisp from the oven and let it cool on a wire rack for about 30 minutes. Serve with fresh whipped cream or your favorite ice cream.
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