
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
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


Love to see such an amazing dish, Me and my entire family love to enjoy single bites of it. Thanks for sharing.
the topping is good in taste. i never eat anything delicious like this before.
Good recipe i love your teaching us for making great recipe for family.
I can’t wait to try this recipe!
I was sure I added some words here! The crisp looks amazing, absolutely love the colour, so fresh and bright! Adding polenta is very creative and tips the hat to the south (think grits). I have some quick cooking polenta in my food style kit (it’s a great filler under soups and things) so I think I’ll try something like it (I have some apples that need to be used up and hubby loves crisps!). Beautiful recipe.
Like everyone else, I am so excited that rhubarb season is upon us. The color is so alluring, but it’s the mouth-puckering tang that I love so much!
This is definitely a new one for me, and I’ve read. A lot of cookbooks! I bet the cornmeal provides some great flavor and texture!
I’m a rhubarb lover too. Polenta in the crumb is right up my alley too.
The addition of polenta is fascinating! I love everything about this recipe and am looking forward to a plentiful farmers market soon. Have a wonderful weekend and thanks for sharing this lovely recipe!
Gorgeous! I’ve never heard of polenta in a crisp. I’m a heavy crisp guy — I make them pretty often — so I’m going to have to try it. Rhubarb, I used to steal my neighbor’s when I was a kid and eat it raw. Now, though, I have to say that I’m neither a lover nor a hater, but more of a “maybe … let’s see what you’ve done with it” kind of guy. And I like what you’ve done with it!
Looks great Greg! Cooking with rhubarb too..time of the season! ~Bijouxs
I am so happy rhubarb is in season. The polenta crisp sounds like a great twist on this classic combo.
The rhubarb and strawberry combo is my favorite! I’m glad you enjoyed your rain out in California but I’m glad the snow is gone in utah haha. This sounds like it would be perfect for a picnic.
That polenta topping is really neat! Looks and tastes good — perfect combo. 🙂 And I love this time of the year — SO much fresh produce. Haven’t done anything with thubarb yet, and you’ve got me craving it. For which I thank you!