Strawberry-Rhubarb Polenta Crisp
Desserts / Summer / Travis Lett / Serves: 12

½ cup plus 3 Tbsp [155 g] unsalted butter, cut into small cubes
1 cup [120 g] all-purpose flour
½ cup [80 g] quick-cooking polenta
⅓ cup [65 g] sugar
1 egg

Strawberry-Rhubarb Filling
1.4 kg strawberries, hulled and halved
2 large stalks rhubarb, thinly sliced
½ cup [100 g] sugar
2 Tbsp all-purpose flour
Juice of ½ lemon
Pinch of kosher salt
½ tsp baking powder
Pinch of kosher salt
Olive Oil Gelato for serving


Gjelina: cooking from Venice, California Chronicle Books 2015 p.335

Preheat the oven to 375°F [190°C].

To make the crisp:
In a food processor, combine the 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.
(The crisp 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 sugar, flour, lemon juice, and salt.
Pour the filling into a 10-by-14-in [25-by-35.5-cm) baking dish.
Crumble the crisp 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 and top with the gelato to serve.