Author: Sandra Valvassori, adapted from Gjelina by Travis Lett
sandravalvassori.com
Servings: 10-12
Ingredients
Topping:
½cupplus 3 Tbsp cold coconut oilor unsalted butter or Earth Balance, cut into small cubes
1cupwhole wheat pastry flouror all-purpose flour or GF flour combos of your choice
½cupquick-cooking polenta
1/4cupold fashioned rolled oatsoptional
1/3cupcoconut palm sugarbrown sugar or cane sugar
Pinchof kosher salt
Strawberry-Rhubarb Filling:
4cupsfresh strawberrieshulled and halved
4cupsrhubarbcut into 1-inch dice (about 5 stalks)
½cupcane sugar
1 1/2Tbsparrowroot powderor all-purpose flour
Juice of ½ lemon
Pinchof kosher salt
Instructions
Preheat the oven to 375°F [190°C].
Make the topping
In a food processor, combine the coconut oil or butter, flour, polenta, oats (if using) sugar, and salt. This can also be done by hand with a pastry blender. 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 or frozen up to 3 months.)
Make the filling:
In a large bowl, gently toss the strawberries and rhubarb with the sugar, arrowroot or flour, lemon juice, and salt.
Pour the filling into a 9- or 10-inch baking dish or oven-proof deep skillet. Crumble the topping over the top covering the fruit well.
Place baking dish on a sheet pan and 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.