Ravneet Gill's recipe for rhubarb galette

A simple, extra crumbly tart that uses delicious neon-pink forced rhubarb. Just add whipped cream

I always look forward to forced rhubarb season. One of my favorite trips is visiting Rhubarb Robert, a farmer in Yorkshire, who shows me how they grow and force rhubarb into the beautiful neon-pink stuff we use in restaurants this time of year. The shed is lit with candles and you can actually hear the rhubarb popping as it grows. riveting.

Rhubarb Galette

This galette uses double cream in the dough, which helps hold it together and bake it into a crumbly cake. It works well with something savory too, like pumpkin, cheese and pesto.

  • Preparation 10 min
  • Refrigerate 4 hours+
  • Cook 45 min
  • Serving 4

For the cake:

  • 120g wheat flour
  • a pinch of salt
  • 50g cold unsalted butter, diced
  • 50 ml of double cream
  • 10 grams of caster sugar

For stuffing:

  • 200g rhubarb
  • 60 grams of brown sugar
  • seasoning from 1 lemon
  • 1 egg, beaten

For the pastry, combine flour and salt in a large bowl. Add the butter and, using your fingertips, rub it into the flour until the mixture resembles very fine breadcrumbs.

Pour in the cream and caster sugar, and combine the mixture to make a loose dough (it won't be too wet – it should be barely dry, but that's a good thing). Turn dough out onto work surface and use your hands to work it into a disc. Wrap tightly in waxed paper or clingfilm, and refrigerate for at least four hours.

Cut the rhubarb into 3-4 cm pieces and toss with the brown sugar and lemon zest.

Preheat oven to 185C (fan 165C)/360F/gas 4½. Roll the cake into a 25 cm diameter circle and place on a greased and coated oven tray. Stack the rhubarb in the center, leaving a 5cm border around the edges, then fold the edges over the sides of the rhubarb, to create a ridge. Brush all exposed cakes with beaten egg.

Bake for 45 minutes, until the edges are golden and the rhubarb is soft to the touch, then remove and allow to cool before serving with creme fraiche or pouring cream.

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