I held the pink stalks in my hands, wondering what to do with them. Should I make another jam? Roast them with honey? Use them to top a cake, maybe one with ricotta, frangipane?
Possibilities stretched endless and I, wary of condemning the fruit to a trite, strawberried fate, dawdled. The rhubarb stalks, the ones I’d waited for all winter, stayed in the fridge, losing luster and gaining soft edges.
Then, while flipping through my new cookbook, I saw the combination of rhubarb and raspberries. I was intrigued- tart and tart, edgy against edgy? A bold pairing, to be sure, but one I couldn’t stop thinking about. I imagined the rhubarb, falling softly apart over satiny raspberries, and a buttery, flaky crust holding it all in. What happened next was natural: a galette.
Galettes are my favorite dessert; like pie, but quicker, more forgiving, with less mess involved. Making one is second nature to me. I cut chunks of butter into a crumbly mass of dough, let it freeze overnight and then rolled out the dough. The rhubarb was combined with fresh orange juice, a fragrant vanilla bean, raspberries and sugar. Then I folded it all in, brushed it with egg and sparkling sugar and sent it off into the oven.
The resulting galette was everything I expected: tart, mouth-puckeringly so, but also flavorful, and silky soft, and a natural pairing for wild-berry ice cream. This galette would be an ideal end to a rustic barbecue (we’ve been firing ours up for the past couple of Sundays) or maybe even to savor with a sweet tea. And have I mentioned ice cream? Ice cream. It’s a must.
Have a great weekend!
PS: more rhubarb! Rhubarb streusel bars, Strawberry rhubarb Pie, Rhubarb, Cinnamon & Lavender breakfast puffs
Yield: one 9″-10″ galette
Why I love this recipe: the crust, made with whole wheat flour for heartiness, is flaky and buttery, thanks to frozen butter and a puff-pastry like folding. The filling is tart, sweet and utterly fruity- my favorite type of dessert, and the orange adds a flavor note that is beautiful with the rhubarb. If you like a less tart dessert, substitute another fruit for the raspberries.
For the galette crust:
- 1 cup + 2 tablespoons whole wheat flour
- 1/2 stick frozen butter
- 1/2 stick cold butter
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon apple cider vinegar
- 1 1/2 ounces water
For the raspberry rhubarb filling:
- 1/2 lb. rhubarb (4 long stalks), cut into 1″ pieces
- 1 cup (8 oz.) raspberries, fresh or frozen
- 1/2 cup sugar (add more or less depending on tartness of the raspberries)
- 2 tablespoons cornstarch, mixed with 1 tablespoon water
- 1 vanilla bean, split and seeds scraped out
- juice of 1 orange
- egg yolk, for egg-wash
- turbinado sugar, for sprinkling
- vanilla ice cream, for serving
- To make the crust, combine the flour, sugar and salt in a bowl. Use your fingers to cut in the stick of cold butter until it is the size of peas. Then cut in the frozen butter, leaving it in bigger, visible pieces.
- Add the apple cider vinegar to the water and make a well in the center of the flour and butter mixture. Using a wooden spoon, mix the water into the flour until just combined.
- If the dough seems dry, add more water a couple of teaspoons at a time. Press the dough together, form into a disc and wrap in plastic wrap. Chill the dough overnight.
- Preheat oven to 400º. Remove the dough from the freezer and let it warm up slightly on the counter.
- In a large bowl, rub the vanilla bean seeds into the sugar to evenly distribute. Combine raspberries, rhubarb, vanilla sugar, orange juice and cornstarch slurry in a bowl. Gently toss to combine evenly.
- On a lightly floured surface, flour the disk of dough and compact it into a little rectangle. Fold it over 3 times, like a business letter. Then roll it out into a rectangle again. Repeat this process 3 times.
- Now, roll the rectangle into a 9″ circle and trim the edges neatly. Fill with the fruit filling.
- Crimp the edges together, brush with an egg wash and sprinkle liberally with turbinado sugar. Freeze for 10 minutes before baking.
- Put the galette on a baking sheet to catch any drips and bake for 35-40 minutes, until the juices bubble and the crust browns nicely. Cool before serving. Top with vanilla ice cream.
10 responses to “Raspberry Rhubarb Galette”
OMG so glad you got your new cookbook. It looks amazing and I really love her cooking and writing. What a gorgeous looking tart, so red, perfectly seasonal and tart enough not to be too sweet. Love the photos too. A perfect natural sugary mess 🙂
Yes! Her cookbook is amazing. I want to make nearly everything! I’ve already made granola, walnut espresso butter, and miso glazed eggplant. You should totally buy it- I think it will inspire you! And thanks re: the photos- I love how messy galettes are! I think it makes them more photogenic.
How awesome that you used whole wheat flour here. I love that the ingredient goes along with the rustic feel of a galette…gotta get my hands on some beautiful rhubarb asap! Gorgeous as usual Chaya!!
I find that whole wheat flour is a great way to add flavor to a pie crust- I do it all the time, sometimes doing all whole wheat, or half and half. And rhubarb is my favorite ingredients right now! Been using it in everything. Have a great day Bonnie!
What a lovely tart. Unfortunately I seldom find the forced, pink rhubarb here. And a green tart just isn’t as tempting (even if it tastes good).
What a shame! Rhubarb is definitely available here, but it isn’t cheap. I attempted to grow my own, but I’m pretty sure it never took, so I’ll be buying it. I think it’s a small price to pay for wonderful desserts! Hope you and Steve are doing well.
So glad that rhubarb season is upon us! Great recipe!
So am I! Hoping to make use of an abundance of it this year. Thank you!
Great idea to combine raspberries with rhubarb. Such a beautiful galette. I love tart so I know I’ll love this. Your photographs are lovely.
Thank you! If you like a tart rhubarb dessert, you’ll love this. Have a great weekend!