Rhubarb season! I grew up with this gem. My mom made incredibly delectable rhubarb pies. Strawberry and rhubarb is a classic, but I’ve really been liking raspberry and rhubarb as well for it’s tartness. It’s great balanced out with lemon and sugar though. Also, adding some pecans on top gives it a bit of a crunch. It’s also easy it to make your own crust if you’ve never tried.
- 1 cup all-purpose flour + more for dusting surface
- pinch of sugar
- pinch of salt
- 6 tbsp cold, unsalted butter
- 1/4 cup + 1 tbsp cold water
- 2 cups of chopped rhubarb (5-6 small/medium stalks; 2-3 if they’re large) Optional: 3 additional stalks cut lengthwise for presentation
- 1/2 cup of raspberries
- 1 1/2 tbsp sugar
- 1 tbsp corn starch
- lemon squeeze
- 1/2 tbsp vanilla extract
- 1 egg
- handful of chopped pecans
- Vanilla ice cream for topping
- Mix flour, sugar, and salt together in a bowl. Slice butter into small pieces, and work into flour mixture using your fingers (or a pastry cutter) until dough is crumbly.
- Drizzle the 1/4 cup of water into the flour, bit by bit, and stir until moistened. Save the last tbsp of water in case the mixture seems on the dry side.
- Roll dough it into a ball, knead a few times, then press into disk shape and cover. Refrigerate anywhere from 30 minutes to overnight. Take dough out and let come to room temperature (or close to it) before assembling galette.
- Preheat oven to 375°F. Toss the rhubarb chunks (I cut them into 3/4 inch cross sections), raspberries, sugar, lemon, vanilla extract, and cornstarch in a bowl and let sit for at least 10 minutes.
- Crack the egg and beat in a separate side bowl. Set aside.
- When the dough is at room temp, gently roll it out into 10 inch sized crust on top of a sheet of parchment paper. The goal is about 1/8 inch thick crust. It’s totally fine if it’s not a perfect circle.
- Pile the filling onto the crust, leaving a roughly 2 inch border. If you’re going for the optional presentation touch, wedge the stalks on top of the filling. Fold in the edges, working all the way around and tucking in the filling.
- Sprinkle the chopped pecans on top of the filling and brush crust with egg.
- On center rack, bake for 40-45 minutes, or until crust starts to turn golden brown. Let cool, and serve with vanilla ice cream.
Note: You can make the galette ahead of time and refrigerate before baking if needed.
*crust recipe adapted from Food & Wine’s recipe