Strawberry Rhubarb Polenta Crisp
Servings
8-10servings
Servings
8-10servings
Ingredients
Crumbly Topping
Juicy Filling
Instructions
Crumbly Topping
  1. 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
  1. 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.