Strawberry, Rhubarb, and Banana Crostata

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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.

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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.

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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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This was easy and great tasting

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This recipe was just okay. I wouldn?t write back home and tell anyone about this recipe. I prepared the recipe just as it was directed to do so. I was intrigued by what the new flavors would be considering there were anise, strawberry, rhubarb, banana, lemon zest and orange zest. To be honest not one of the ingredients stood out in this recipe. The banana lost its entire flavor and really took away from the effects the strawberry and rhubarb may have brought to this dish. I was expecting an explosion of flavor but instead it developed a bland, heavy and unsatisfying result. It would be okay to make if you?re used to eating out and didn?t know how to cook. Any person who has every had a really good dessert would not be satisfied with this one. I don?t believe I would make this recipe again.

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Had a hankering for something sweet this evening and made a quick run to the market for rhubarb before the store closed. I already had everything else in the pantry. I didn't have anise seed, so I used fennel (which is milder, sweeter, has a very similar licorice like flavor.

Normally I don't really like that licorice flavor, but it worked brilliantly in this desert. Very mild and lovely. Also, I loved learning that the pepper would "read" not like a savory spice, but more like cinnamon or nutmeg.

The whole apartment still smells of the amazing dessert. SO worth making!!!

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yummy dessert

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Hey, no fair! The recipe is missing!! you have the title and the surrounding information, but the recipe it's just not there!
Thanks in advance for posting the recipe??

Sincerely,
Daniel J Stenvers
3219 Pinewood Ave. B4
Bellingham WA 98225-1458
360-715-1025
stenvers@qwest.net

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I was so disappointed when I started to print the recipe and it was not there.
It looked so yummy!
Hopefully, it will appear.

Dorene from San Angelo, Texas

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Only problem I have with the recipe is that there is NO recipe.
Summery is OK, but of what, have no idea.