Rhubarb Galette

Spring has blessed us with rhubarb once again. It’s a time of pies, jams, tarts, etcetera. Here I have my favorite way to prepare rhubarb Pie. Well, less pie and more of a galette. The cheat code to pie pans. This rhubarb galette isn’t too sweet with a savory undertone. It’s an easy spring and summer dessert.

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Recipe

Ingredients

Rhubarb Galette Filling

Rhubarb 3C (300g)
Beet sugar 3/4C (175)
Salt 1/2 tsp (2g)
Cornstarch 1 & 1/2 Tbsp
Rosemary 4 tsp (4g)
Thyme 2 tsp (2g)

Egg wash

Pie dough

Recipe bellow plus (2g) black pepper.

Procedure

• preheat your oven to 450F
• Chop the rhubarb into 1 inch cubes and place in a bowl.
• De-stem and coarsely chop the thyme and rosemary.
• Add the herbs, sugar, salt, and cornstarch to the bowl with rhubarb. Mix until rhubarb is evenly coated. Reserve for later use.
• whisk the egg and water together in a small bowl for egg wash.

• Place your pie dough on a wide floured surface. Flour the top as well.
• Roll into a 1/4 inch thick circle.
• Carefully place the dough on a baking sheet.
• Spoon the rhubarb mixture on top in an even flat circle.
• Fold the excess dough ends on top to make a crust.
• Brush a thin layer of egg wash on the dough.
• Bake at 450F for 20 minuets.
• after 20 minutes reduce it down to 350 and bake for 40 more minutes.
• Remove from the oven and allow to cool.
• Transfer to a cutting board and cut into slices
• enjoy

Pie Dough

This Pie dough here is my absolute favorite. I’ve worked with a handful of pie dough and there is a million recipe around. This one is easy and just as good/ better than the complicated ones.

Notes

If you don’t have a rolling pin flat wine or water bottles work perfectly.

Beet sugar is also optional. white sugar will work fine.

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Galettes

Galettes are a great alternative to making pies. They’re rustically beautiful and easy to fold together. Pies are great but can often be a bit extra. Finding a pan and trying to get the perfect crust crimps and lattices. Galettes are simple and look great with minimum decorative effort. Not every pie will work for the shape, but there are plenty of pies around to galette. This rhubarb dessert is perfect for the occasion.

Savory Rhubarb Galette

The long red stalky vegetable has begun popping up, signaling the season of rhubarb desserts. Like most desserts I make, this one had a savory undertone. I love a balance between something sweet and faintly savory. Thyme, rosemary, black pepper, and beet sugar all bring earthy tones to this summer dessert. The beet sugar is subtle but still has an interesting touch. White sugar works perfectly fine but, I find it to be one-dimensional. Most desserts around are just intense sugar pops to the face. Spices and herbs still have a role. Putting them together with rhubarbs acidity gets us a semi-sweet summer dessert.

Easy Rhubarb dessert

As a whole, this rhubarb galette is a pretty simple. The filling is pretty easy to make. A bit of knife work, the rhubarb is ready to go. The crust recipe is my all-time favorite that I’ve used. It’s simple and tastes great. An all-around simple dough is great for any pie dough needs. I like to make the dough a few days ahead to make everything even more streamlined. Making a few extra batches and freezing them is also great. Easy desserts are like a dream come true.

Rhubarb galettes have become one of my favorite springtime desserts. It’s a simple and easy way to use the vegetable. Giving the classic dessert a savory dusting is one of my favorite parts as well. If you don’t have a pie pan this recipe is for you. Free of over-complication give this rhubarb galette a try.

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