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)
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