Strawberry, Rhubarb, and Banana Crostata

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Topping:

1 1/2 cups pastry flour (1/2-pound)

3/4 cup polenta (1/4-pound)

1/2 cup sugar (3 1/2 ounces)

Large pinch fine salt

1 1/2 teaspoons baking powder

1 teaspoon anise seeds, toasted

1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

1 large egg, lightly beaten

Filling:

1 pound rhubarb, cut into 1-inch pieces

1 full pint basket large, ripe strawberries, about 1 pound, hulled and halved or quartered

2 large ripe bananas, cut into 1-inch pieces

2/3 cup sugar

2/3 cup packed light brown sugar

1/4 teaspoon freshly ground pepper

1 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon anise seeds, toasted

1/2 orange, zest freshly grated

1 lemon, zest freshly grated

1/2 lemon, juiced

Vanilla gelato or sweetened whipped cream, for serving, optional