Rhubarb Ginger Galette

Rustic rhubarb tart recipe, easy to make, perfect for spring. Slice rhubarb with candied ginger and sugar filling in an unstructured butter-crust.

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Photography Credit: Elise Bauer

Early Spring is a time of wanting. Where we pace back and forth, twiddling our thumbs, rolling our eyes, waiting for produce to come back and invigorate the stalls at the Farmer’s Market.

Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, with their bright and cheery flavors, are now slinking out of season, and berries and peaches are still a bit far off.

It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit.

Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form.

While technically not a fruit, the bright red stalks of rhubarb behave like fruit in baked goods, and are a welcome relief for the sullen early Spring baker.

Rhubarb Ginger Galette

Rhubarb’s flavor is tart and acidic, with a flavorful zing reminiscent of childhood candies. However, when cooked with sugar, the flavor becomes deep and resonant.

While in America we traditionally prefer our rhubarb with strawberries this simple galette pairs rhubarb with its classic European companion, ginger. Accented with orange zest and vanilla, it’s a delicious way to break up that little lull in the seasons.

Rhubarb Ginger Galette Recipe

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  • Yield: Makes 6 servings

Ingredients

  • 1 recipe pate brisee pie crust
  • 3 cups of rhubarb stalks (about 4 stalks), cut into 1/4-inch slices (green leaves discarded)
  • 3/4 cup of sugar
  • 2 tablespoons of flour
  • Zest of one orange
  • 2 tablespoons of minced candied ginger
  • 1 teaspoon of vanilla extract
  • 1 Tbsp butter

Method

1 In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes.

2 Preheat the oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides.

Dot the mound of rhubarb with butter. Fold the edges of the pie crust up and over so that circle of the filling is visible.

5 Bake in the middle rack of the oven. Bake at 375°F for 35-40 minutes. The crust should be slightly browned and the filling slightly bubbly. Cool on a rack for at least half an hour. Serve.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Links:

Strawberry Rhubarb Cobbler here on Simply Recipes

Strawberry Rhubarb Pie here on Simply Recipes

Rhubarb and apple galettes by Shuna at Eggbeater

Rhubarb meringue tart by Molly of Orangette

Showing 4 of 11 Comments

  • Clarice Shkedy

    Can you use frozen rhubarb? Do you have to defrost?

  • Baz

    Since when has rhubarb been a fruit ?

  • Mark Anderson

    I’m not much for desserts, but this first effort came out great…not quite as pictured but good enough to put my name to. The crust is better than anything I’m used to baking.

  • Steve Miller

    Mine is in the oven right now. I used rhubarb, cherries and blueberries. It is what I had in the house. I dusted the edge of the folded crust with coarse sugar for texture and a sparkly look.
    I always have the issue of the liquid coming out though. I did use a spider to drain the liquid before placing the fruit. Oh well.

    I love these desserts other than the over flow.

  • Chris

    WOW! I made this this morning (started it last night but decided to postpone it) and it was FANTASTIC!!! Served it to three picky teen-aged kids for breakfast with a bit of vanilla ice-cream and they ate every crumb! I followed both recipes almost to the letter (which is something I almost never do: I’m a great one for improvisation). I couldn’t resist making a few changes though: I increased the sugar a bit(rhubarb was a little green still) I also found that 15 minutes wasn’t enough time to draw off very much moisture and I allowed it to macerate for close to an hour and I sprinkled about 4 tsp extra sugar over the top with the dabs of butter. This was a good call; rhubarb can be very tart. This is a great way to use up all that rhubarb.
    I also thought that the Pate Brissee crust was great! I have never made a short-crust that way before and I think that I’ll be trying this crust in all the old standbys. Sadly, the revered “Mrs Helm’s Pastry Recipe” which has been the pastry crust recipe of choice in our family for 50 years (with good reason) is being forced to step aside!
    This is a great, easy, in-expensive spring time treat (even if you don’t eat it for breakfast!) thanks for the great recipe, and thanks for posting such a great site!

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