Rhubarb galette
When you’re craving something sweet (but not too sweet), and looking for a bit of elegance, this could be the ideal choice for you! This galette is a whole new twist on a good old-fashioned rhubarb tarts recipe. It’s an easy dessert to make that crumbles in your mouth, and it produces a light pink hue that’s easy on the eyes too.
Easy rhubarb galette recipe
This double cream rhubarb galette adds extra cream to the dough to bring it all together and create a crumbly pastry that’s addictive and savory. Enjoy it alone, or serve it as a side to pumpkin pie, cheese slices, or pesto. Just remember that though it doesn’t have a whole lot of cannabutter in it, it’s still best to consume a single slice at a time until you’re comfortable with the effects it may cause.
Preparation: 10 minutes
Cooking: 45 minutes
Chilling: 4 hours
Calories: 212 (per serving)
Servings: 4
Pastry ingredients
- 1 cup wholemeal flour
- 3.5 tablespoons cannabutter (cold and cubed)
- 50ml double cream
- 2 teaspoons caster sugar
- 1 pinch of salt (to taste)
Filling ingredients
- 1 egg (beaten)
- 2 cups fresh rhubarb spears (washed and chopped)
- ¼ cup light brown sugar
- Zest of 1 lemon
Tools
- Large mixing bowls (2)
- Mixing spoon
- Parchment paper
- Baking sheet
- Sauce brush
Instructions
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Combine the flour and salt in a large mixing bowl.
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Slowly add in the cannabutter using your fingertips to work it into the powder until the mixture resembles bread crumbs.
Pour in the caster sugar and cream and work it into the dough before flipping it onto a clean work surface.
Use your hands to shape the dough into a circle.
Wrap the dough in plastic cling, and place it in the fridge to chill for four hours.
Preheat the oven to 360 F and retrieve the dough from the fridge.
In a clean mixing bowl toss the rhubarb pieces in the brown sugar and lemon zest.
Place the chilled dough onto a greased and parchment paper-lined baking sheet.
Dump the rhubarb pieces into the middle of the disc and then spread the mixture out leaving a 5cm gap around the edges to form a crust.
Use a sauce brush to coat the edges of the pastry.
Bake the rhubarb galette in the oven for 45 minutes, or until the edges reach a light golden brown color.
Allow this delicious treat to cool for at least 1 hour prior to serving it plain, or dress it up a little with a dollop of whipped cream.
Storage tips and tricks
Whether you’re left with a few slices after a meal or hoping to make this dessert ahead, it helps to know how to store it to maintain that fresh crumbly effect. Ideally, after cooling completely, this rhubarb galette should be stored in the fridge in an airtight container where it will be good for up to three days. If you’re hoping to store it for longer, then the freezer is a great option, though it’s best if it’s frozen before being cooked, otherwise, the crust may end up damaged from getting moved about over time.
