Saturday, March 24, 2012

Rosie Welcomes Spring With A Rhubarb Galette.

Rosie is happily celebrating the return of spring with food.
Today, I'm making a rhubarb galette.
Yesterday, I made a pie crust for my asparagus quiche.
I'm using half of that dough for the galette.

Rhubarb Galette
1 recipe pie crust
3 cups rhubarb (about 4 stalks), cut into 1/4-inch slices
3/4 cup sugar
2 TB flour
zest of one orange
2 TB minced crystallized ginger
1 tsp vanilla
1 heaping TB unsalted butter
turbinado sugar

Combine rhubarb, sugar, flour, zest, ginger, and vanilla.
Allow to macerate about 30 minutes,
stirring occasionally.

Heat oven to 375 degrees.
Lightly flour your surface and roll out the pie dough
to about 1/8-inch thin.
Cut out a 12-inch round.
Place round on lightly buttered baking sheet.

Drain the rhubarb mixture.
I put it in a colander and let it drip.
Save the liquid, because it's delicious
and I'm going to think of some Moreover in which to use it. 

Spoon the rhubarb mixture in the center of the pie dough round,
leaving a 2-inch border all around.
Lift and drape the edges of the pie dough up and over
so that a circle of the filling is visible.

Plop the butter in the center of the mound of rhubarb filling.

Lightly brush the dough with water
and sprinkle turbinado sugar over the dough.

Bake in a 375 degree oven about 45 minutes.
The crust should be slightly browned
and the filling bubbly.
                        Cool on a rack for at least 30 minutes.                

Rhubarb is very stringy
so I gave it a variegated peel down the sides,
then sliced it.
Three cups worth.

 Flour in.

Sugar in.

2 TB minced crystallized ginger

Minced ginger in.
Grated zest of one orange. 
Orange zest in.

Vanilla in.

Mix thoroughly and let macerate for 30 minutes, stirring occasionally.

Here's the rest of my dough
that I made yesterday.
Roll out until 1/8-inch thin.
 I cut a 12-inch diameter circle.

Ball up the excess dough, wrap it in plastic,
and save it in the fridge for another reincarnation.
Place round on buttered baking dish.

 Spoon drained rhubarb mixture
onto center of the pastry round, 
leaving a two-inch border.

Lift and drape edges, leaving a circle of filling visible.

Give the dough a light brushing of water.

Sprinkle turbinado sugar over all.


Bake about 45 minutes until crust is a golden brown and filling is bubbly.
This is beautimous.
Let cool.
Rhubarb galette, where have you been all my life?
It's zesty.
It's tart.
It's sweet.
It's orangy.
It's gingery.
It's crack, man.


Here's a Rosie tip:
This is a very versatile galette.
You can use whatever fillings you'd like
and make it sweet or savory.
It's up to you.
Mr. Hawthorne and I were elbowing each other out of the way.
It's that good.

Another trust Rosie moment.


Lea said...

Mmm, love rhubarb. Doesn't come into season until mid-May here though. Darn north.

Rosie Hawthorne said...

Lea, I have a rhubarb parfait coming up for you!