Rhubarb Galette

The combination of tart and sweetness with a buttery pastry. This vegan rhubarb galette served with vanilla ice cream makes a wonderful dessert for spring.

Marinated rhubarb is laid in a beautiful zig zag pattern, encased by a rich, imperfectly shaped pastry base. Finished with a sprinkle of golden sugar and baked until golden.

THE RHUBARB

It is currently rhubarb season which makes me happy as it means I can source some locally to make this dessert.

After cleaning the rhubarb, it is cut into even size lengths and marinated in fresh orange juice, orange zest, vanilla extract and sugar.

Rhubarb is naturally tart, therefor I recommend sprinkling the galette with a bit of extra sugar before placing the galette in the oven to bake.

If you want, you can also sprinkle more sugar onto the rhubarb halfway through the cooking time as it will add a slight caramel flavour.

PERFECTLY IMPERFECT

The pastry doesn't have to be a perfect circle. Rustic is good.

THE MARINADE

The left-over marinade is used to make a glaze.

Simply reduce the marinade on low until a thick syrup consistency, whilst the galette is in the oven.

The syrup is then brushed onto the baked galette.

HOW TO MAKE THE ZIG-ZAG PATTERN

I suggest to practice creating the layout of the pattern before marinating the rhubarb. The dough needs to stay as cool as possible and you also don't want the dough to get too soggy when layering the marinated rhubarb on the dough. So don't take too long layering the rhubarb and work as quickly as possible.

The easiest is to start the pattern in the centre of the dough and work around from there.

Cut the rhubarb into smaller pieces if needed.

Fold the dough up and over the rhubarb.

Alternatively cut the rhubarb any size you want and make any pattern you wish, it is completely up to you.

TO SERVE

As the rhubarb is tart it is best to serve the galette with something creamy and sweet like:

• this vegan vanilla ice cream or this vegan strawberry ice cream

• or a vegan vanilla custard, homemade or store-bought

• extra orange zest

OTHER DESSERTS YOU MIGHT LIKE

orange & mince "pie" star bread

vegan apple pie turnovers

blueberry galette

chocolate & marzipan festive buns

RHUBARB GALETTE

The combination of tart and sweetness with a buttery pastry. This vegan rhubarb galette served with vanilla ice cream makes a wonderful dessert for spring.

Serves : 6

Time: 1 hour

INGREDIENTS

FOR THE PASTRY

• 1 cup all purpose flour

• a good pinch of salt

• 85g cold vegan butter, cubed

• 1 tbsp powdered sugar

• 2 - 4 ice cold water

• 1/2 tbsp cane sugar

FOR THE FILLING

• 400g rhubarb, shopped into even pieces

• juice and zest from 1/2 orange

• 1 tsp vanilla extract

• 2 tbsp brown sugar

INSTRUCTIONS

FOR THE RHUBARB

1. Wash and cut the rhubarb in even pieces. I cut mine in 4 cm long pieces.

2. Transfer the rhubarb into a mixing bowl and long with the orange juice vanilla extract, sugar and zest.

3. Mix well and put aside.

FOR THE PASTRY

1. Add all the pastry ingredients, except for the cane sugar, to a food processor. Start by only adding 2 tablespoons of the cold water and add more as needed.

2. Pulse a few times, until a crumble mixture forms.

3. Remove the dough from the food processor.

4. Form the mixture into a ball and cover with cling film. Place in the fridge until needed.

TO MAKE THE GALETTE.

1. Preheat the oven to 180C.

2. Transfer the chilled dough onto a lightly floured surface. Using a rolling pin, roll it out forming a rough circle. It doesn't need to be perfectly round.

3. Transfer the rolled dough carefully onto a prepared baking tray and arrange the rhubarb (rhubarb only, not the marinade) in a criss-cross pattern on the dough. Keep the left-over orange marinade to make the glaze. I find the best way is to start the pattern in the middle and go from there. Cut the rhubarb into smaller pieces if needed.

4. Fold the dough edges up and over the rhubarb. Overlap the edges to make sure the juices will not seep out during the baking process.

5. Brush the pie edges with a bit of almond milk or water and sprinkle with sugar all over the dough and over the rhubarb.

6. Bake for about 30 - 40 min or until the edges are golden and the rhubarb is cooked.

TO MAKE THE GLAZE

1. In the meantime, transfer the leftover marinade to a small saucepan and reduce the sauce on low until a syrup consistency. Taste and add more sugar as needed.

TO FINISH

1. Once the galette is cooked, remove from the oven and it let it sit for a few minutes before brushing the rhubarb with the glaze. The rhubarb will release water during the cooking process therefor only use as much glaze as needed.

2. Best served while it's still warm, with ice cream, coconut cream or custard!

Have you made this?

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