Summerized Strawberry-Rhubarb Crisp

By ltrodrigu

Ingredients

• For the Filling:
• Butter, for greasing pan
• 2 quarts strawberries, hulled and halved
• 2 large stalks rhubarb, thinly sliced
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• Juice of 1/2 lemon
• Pinch of kosher salt
• Vanilla ice cream, olive- oil gelato or heavy cream, for serving
• For the Topping:
• 1/2 cup plus 3 tablespoons unsalted butter, cut into small cubes
• 1 cup all-purpose flour
• 1/2 cup quick-cooking polenta
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon baking powder
• Pinch of kosher salt

Details

Servings 10
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 375 degrees. Butter a 10-by-14-inch baking dish. Make topping: In a food processor, combine butter, flour, polenta, sugar, egg, baking powder and salt. Pulse 10 times or until a crumbly dough forms. Refrigerate until ready to use. (Topping can be made up to a few days in advance and kept in an airtight container in refrigerator.

Make Filling:
In a large bowl, gently combine strawberries and rhubarb with sugar, flour, lemon juice and salt.

Bake Crisp:
Pour filling into prepared baking dish. Crumble topping over filling. Bake until crisp is lightly browned and filling is bubbling, 30-40 minutes. Remove from oven and let cool on a wire rack 30 minutes. Serve with vanilla ice cream, olive-oil gelato or a pitcher of cream.