Fresh strawberries can easily be transformed into a bubbly, fragrant and beautiful dessert. Strawberries paired with thinly sliced rhubarb stalks provide some extra tartness to this delicious crisp. Rhubarb is high in antioxidants, vitamin K and a natural laxative. A lightly sweetened crumbly topping made with quick cooking polenta, adds a nice crispy texture to each bite. I find the best way to enjoy this crisp is serving it warm with a scoop of vanilla ice cream or fresh chilled whipped cream.
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
Servings: servings
Instructions
Crumbly Topping
- Preheat the oven to 375 degrees F. Butter a 10 x 14-inch baking dish. 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
- In a large bowl, gently combine the strawberries and rhubarb with the 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.