Rhubarb Ginger Galette

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Please welcome Garrett McCord who ushers us in to Spring with this rustic rhubarb tart. ~Elise

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, it’s bright and cheery flavors, now past its season, and the lip staining berries and peaches with juice dribbling down the corners of your mouth 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. Tempting each onlooker to experiment with it, knowing they’ve all heard the rumors about the delicious taste of rhubarb. While not a fruit, rhubarb is a welcomed relief for the sullen early Spring baker.

If you’ve never had rhubarb, now is the time to do so. Rhubarb’s flavor is tart and acidic, with a flavorful zing reminiscent of childhood candies. However, when cooked down, the sugars are released and it becomes much sweeter, the flavor becoming 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.

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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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Links:

Strawberry Rhubarb Cobbler here on Simply Recipes
Strawberry Rhubarb Pie here on Simply Recipes
Strawberry-Rhubarb and Ricotta Galette from Adrienne of Daily Specials
Rhubarb and apple galettes by Shuna at Eggbeater
Rhubarb meringue tart by Molly of Orangette

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Showing 4 of 11 Comments

  • 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.

  • happyzhangbo

    Ah ha, love this recipe too! We still have some frozen rhubarb that we froze earlier this year and need to use up. Made one rhubarb pie a few months ago with the fresh rhubarb and homemade crust. You said, “However, when cooked down, the sugars are released and it becomes much sweeter, the flavor becoming deep and resonant.” This was exactly what I found after baking my very first rhubarb pie. This one will be on my agenda as well. Thanks for the great recipe. Love your blog and have been reading it for a while. =)

  • Diana

    I cant wait to try this! i love rhubarb. I like to cook it w sugar a little butter & thicken it as if making a cobbler & pour over biscuits. Granma called it my own sweet stew when i was a child. thank you for bringing back such great memories.

  • 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!

  • Christine

    I made this today w/o ginger. It was out of this world!

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