Ingredients Jump to Instructions ↓

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

  2. 3/4 cup polenta (1/4-pound)

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

  4. Large pinch fine salt

  5. 1 1/2 teaspoons baking powder

  6. 1 teaspoon anise seeds, toasted

  7. 1/2 cup (1 stick) chilled unsalted butter , cut into small pieces

  8. 1 large egg, lightly beaten

  9. 1 pound rhubarb , cut into 1-inch pieces

  10. 1 full pint basket large, ripe strawberries , about 1 pound, hulled and halved or quartered

  11. 2 large ripe bananas , cut into 1-inch pieces

  12. 2/3 cup sugar

  13. 2/3 cup packed light brown sugar

  14. 1/4 teaspoon freshly ground pepper

  15. 1 teaspoon ground cinnamon

  16. 1 teaspoon salt

  17. 1/2 teaspoon anise seeds, toasted

  18. 1/2 orange , zest freshly grated

  19. 1 lemon , zest freshly grated

  20. 1/2 lemon, juiced

  21. Vanilla gelato or sweetened whipped cream , for serving, optional

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. 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.

  3. Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.

  4. 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.

  5. 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.

  6. 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.

  7. Chef's note: If you choose to bake the dessert in individual dishes, cut the baking time by about half.


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