Strawberry-Rhubarb Polenta Crisp from the Gjelina Cookbook

/

Strawberry-Rhubarb Polenta Crisp from the Gjelina Cookbook

In California, our wet winter is finished and I’m breathing a sigh of relief. Which isn’t to say I’m complaining about the rain. In fact, I’ve loved every little ping and pitter-patter on the copper awning outside my kitchen window. I’ve been happy cooking cool weather favorites like Bolognese too. But I’ll admit I spent quite a few chilly evenings by the fire bookmarking recipes for warmer days. Now that spring has come to our farmer’s markets its brought asparagus, peas, fava beans, strawberries, and rhubarb, which means it’s finally time to try out those dog-eared recipes I collected. At the top of my list is this Strawberry-Rhubarb Polenta Crisp from the Gjelina cookbook.

Rhubarb is a vegetable that masquerades as a fruit. That’s because it’s so pretty it blushes, ranging from pale green to deep red depending on growing conditions. Rhubarb may wear a flamboyant crimson frock, but it can be so tart it verges on astringent. It tends to fall into the “love it” or “hate it” category. Whether it’s roasted, pickled or turned into a cocktail, I’m a lover not a hater. Its classic partner is strawberries, and they often show up together in desserts such as this polenta crisp.

Strawberry-Rhubarb Polenta Crisp Prep WorkStrawberry-Rhubarb Polenta Crisp Prep Work

Strawberry-Rhubarb Polenta Crisp

Like all crisps, this recipe is a snap to put together and seems well-suited to adaptations. Feel free to experiment with other seasonal fruits throughout the year. What sets this crisp apart, however, is the inclusion of polenta in the topping. I first read about a polenta as a topping for crisps on the David Lebovitz blog but have never gotten around to trying it– that is until I came across the Travis Lett version this past winter. What I think you’ll love about this recipe is that the polenta provides both a crunchiness and a sweetness that highlight the soft texture and sharp tang of baked rhubarb. GREG

Polenta Crisp Strawberry-Rhubarb Polenta Crisp

Strawberry-Rhubarb Polenta Crisp

Print This Recipe Total time Yield 10-12Source Travis LettPublished

This is a large recipe. I divided both the finished dough and filling in half and baked them in separate 9×9-inch baking pans on different days.

Strawberry-Rhubarb Polenta Crisp

Ingredients

  • 155 gram unsalted butter (chilled and cut into ½-inch cubes)
  • 120 gram (plus 2 tablespoons) all purpose flour (divided)
  • 80 gram quick-cooking polenta
  • 65 gram (plus ½ cup) granulated sugar (divided)
  • 1 large egg
  • ¼ teaspoon baking powder
  • 2 pinch kosher salt (divided)
  • 3 pound fresh strawberries (hulled and halved)
  • 2 large stalks rhubarb (thinly sliced crosswise)
  • 1 lemon (juice only)

Directions

To make the topping: In a food processor, combine the butter, 120 grams flour, polenta, 65 grams sugar, egg, baking powder, and a pinch of salt. Pulse ten times or until a crumbly dough forms. Refrigerate until you are ready to use. (The topping can be made up to 1 week in advance and stored in an airtight container in the refrigerator.)

To make the filling: In a large bowl, gently combine the strawberries and rhubarb with the remaining ½ cup sugar, remaining 2 tablespoons flour, lemon juice, and remaining pinch of salt.

Pour the filling into a 10-by-14-in baking dish. Crumble the topping over the top. Bake until the crisp is lightly browned and the filling is bubbling 30 to 40 minutes. Let cool on a wire rack for 40 minutes.

Put a generous scoop of the warm crisp into each dessert dish to serve.

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save