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!
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.