Ingredients
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
Directions
Preheat the oven to 375 degrees F.
To make the topping, measure the flour, polenta, sugar, salt, baking powder, and anise seeds into a food processor or a stand mixer fitted with the paddle attachment. Pulse for a few seconds to combine.
Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
Transfer the mixture to a bowl and make a well in the center. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of a dough but will clump together if pressed in your palm. Set aside until needed.
To make the filling, combine all the ingredients in a large bowl and toss until well mixed. Turn mixture into a 2 quart shallow baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven.
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, about 1 hour. Serve warm with gelato, if desired.
Chef's note: If you choose to bake the dessert in individual dishes, cut the baking time by about half.
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By Meldar the Magn...
Seattle, WA
on May 23, 2011
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Please disregard the low ratings here; that's a result of people looking for the recipe before it was online. I've made this dish twice, and it's fantastic. The bananas and toasted anise seeds add unusual and welcome elements. The first time I made it, I used Estancia polenta, which is a finer grind. The second time, I used regular polenta, and it was kind of gritty. So I definitely recommend Estancia if you can get it. I found it in the bulk section of a health food store. Otherwise you could try putting regular polenta in a food processor for a bit. The first time I used whole-wheat pastry flour; the second time I used 1 cup all-purpose flour and 1/2 cup cake flour. It came out fine both times. I added vanilla gelato to go with it as recommended the first time, and strawberry ice cream the second time. Both were great accompaniments.
By sandbergw_12896069
Tyler, 83
on May 27, 2010
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I made this dessert and wondered about not pre-cooking the rhubarb as I thought it might be a little tart. Happily, this crostata was wonderful!! No bitterness or sharp flavors at all; just wonderful fruit flavors and an all round great dessert. I would highly recommend this to anyone. Another great Michael Chirarello creation.
By smd1227_887925
Newtown Square, PA
on September 23, 2008
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I found some lovely canned strawberry rhubarb in Lancaster last weekend and I had a couple of bananas that were getting overripe, so I decided to make this recipe. It was so easy and was so delicious. I left out the anise seeds & substituted a little bit of Chinese five spice powder. WOW! It was out of this world. The five spice really lifted all the flavors of the fruit. I will definitely be making this again and again and again.
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