The origins of rhubarb date back to China in 2700 BC when rhubarb was cultivated for medicinal uses to help with indigestion, heartburn, and other GI issues. The plant was then introduced to Europe in the 1600s where Germany and the United Kingdom perfected the lipsmackingly delicious recipe we know today as strawberry rhubarb pie. Decadent, scrumptious, nutritious, and medicinal!
Today we introduce a spin-off of that classic recipe in the form of a galette, a pastry-based dish filled with sweet or savory fillings with edges folded into a gorgeously rustic bake.
Prep time: 15 minutes
Cook time: 40-50 minutes
Servings: 6-8 servings
Ingredients, crust:
1 1/3 cup all purpose flour*
*can substitute up to a 1/3 cup with buckwheat flour. Rhubarb is in the buckwheat family
3 Tablespoon sugar
1/2 teaspoon salt
1 stick cold, unsalted butter
1/4 cup ice cold water
Ingredients, filling:
2 cups rhubarb, cut into 1/2” pieces*
*rhubarb can be foraged all around Nederland or bought from our Nederland Farmers Market
1 cup hulled and halved strawberries
1/3 cup sugar
1 Tablespoon cornstarch
1/4 teaspoon vanilla extract
Instructions:
Preheat oven to 400ºF
Prepare the crust in a food processor or by hand by combining flour, sugar, salt, unsalted butter, and ice cold water. Bring dough together just so it holds. Over working the dough will create a tough texture.
If using a food processor, pulse lightly until dough just forms. Make sure not to over pulse.
By hand, make sure to knead lightly until dough has just formed. Make sure not to over-knead.
Place dough in a bowl and drape a kitchen towel over the top. Refrigerate while preparing the filling.
Now to make the filling. Prepare the filling ingredients. Cut rhubarb into 1/2” pieces. Hull and half the strawberries. In a bowl, combine rhubarb, strawberries, sugar, cornstarch and vanilla extract.
Remove the dough from the fridge and roll out dough to about 14” round, using a well-floured surface.
Put the filling in the center of the dough with about a 2” border.
Fold dough up over filling, folding itself as needed. The middle should be open.
Brush the crust with egg wash and sprinkle with sugar.
Spray a sheet pan to help prevent sticking. Transfer galette onto sheet. Bake until bubbly and well-browned, about 40-45 minutes.
Serve warm with ice cream or whipped cream.
Visit the Nederland Farmers Market online at www.nederlandfarmersmarket.org, and follow us on Facebook @ NederlandFarmersMarket and Instagram @nederlandfarmersmarket to check out more recipes all season long. Or email us at nederlandfarmersmarket@gmail.com. Come visit our market every other Sunday at 80 East 2nd Street, Nederland, Colorado, 80466.
