STRAWBERRY-RHUBARB POLENTA CRISP Serves 10-12 One of the most legendary desserts we’ve ever made. Here’s what you’ll need: Topping: 1/2 cup + 3 tbsp unsalted butter (cut into small cubes) 1 cup all-purpose flour ½ cup quick-cooking polenta 1/3 cup sugar 1 egg ½ tsp baking powder 1 pinch of kosher salt Topping: 2 quarts strawberries, hulled and halved 2 large stalks rhubarb, thinly sliced ½ cup sugar 2 tbsp all-purpose flour juice of ½ lemon 1 pinch of kosher salt Instructions: 1. Preheat the oven to 375 F degrees 2. To make topping: In a food processor, combine 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. 2. To make filling: In a large bowl, gently combine the strawberries and rhubarb with the sugar, flour, lemon juice, and salt. 3. Pour the filling into a 10-by-14-inch baking dish (we used Staub Mini Cocottes). Crumble the topping over the top. Bake until the crisp is lightly browned and the filling is bubbling (30-40 minutes). Let cool and serve with a generous scoop of vanilla ice cream on top. RECIPES PRESS CONTACT CLIENTS MEDIA 2015 all rights reserved recipe by: Gjelina
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