Bramble & Spice

The arrival of rhubarb at the market signals that spring has fully arrived. Rhubarb is very tart and this galette embraces its intensity. This is not a sweet dessert but one that places the flavors of rhubarb front and center. I think the rich, buttery dough provides a really nice contrast to the tart rhubarb and would be delicious served with a scoop of vanilla ice cream. If you prefer the rhubarb to be a bit more subdued, increase the sugar by a ¼ cup. This is best eaten on the day it is baked.

Rhubarb Galette

Serves 4-6

About 1 lb 2 oz rhubarb, ends trimmed

½ cup sugar

2 Tb cornstarch

Pinch salt

2 tsp vanilla bean paste (or extract)

1 round flaky pastry dough

Cream

Coarse sugar (Turbinado, Sugar in the Raw, etc)

Preheat the oven to 400°. Cut the rhubarb into 3-inch sticks. Cut the sticks again either in half or in thirds, depending on how thick the stalk is. In a large bowl, toss the rhubarb with the sugar, cornstarch, salt, and vanilla.

On a lightly floured sheet of parchment paper, roll the dough out into about a 13-14-inch circle. Mound the rhubarb (and any juices or sugar from the bowl) in the middle of the dough. Fold the dough by picking up the dough along the edge and creating a fold where you are slightly tucking the dough behind itself before pressing it down. Lightly brush the dough with cream and sprinkle the dough and rhubarb generously with coarse sugar. Transfer the parchment paper, and the galette, onto a baking sheet.

Bake for 35-40 minutes until the crust has a nice golden color and the fruit juices are bubbling. Let cool for at least an hour, until the juices have set. Serve while still warm.