Early Spring Ruby Galette

Tuesday, March 25, 2008

Rhubarb! I adore it. The sweet-tart taste, the ruby red color, the sweet aroma. *le sigh*

I had a bit of leftover frozen pie dough (I hate making my own, I dunno why, I just do) so I decided to utilize some delicious looking rhubarb I found. I paired it with some fresh vanilla and some ground ginger and threw it all together for a delicious tasty treat. This isn't so much a recipe as just something I tossed together, but the measurements and method are pretty straightforward.

This is the last recipe for a bit, as I'm moving. Again. So that means packing up everything in the kitchen and not buying any food. So I'll be eating out a lot more the next week or so. Hope ya'll enjoy this! (By the by, no finished picture as it did not survive long enough for that.)

Rhubarb Strawberry Galette
1 1/2 cups of chopped rhubarb
1 cup of chopped strawberries

3/4 cup of vanilla sugar (or regular sugar)

1/2 teaspoon of ground ginger

1 teaspoon of grated orange zest
thawed pie dough or one
pie crust recipe

Preheat the oven to 375F. Line a baking sheet with parchment paper.

Combine all the pie ingredients together in a bowl and let macerate (sit) for about 10 minutes. Drain out most of the syrup that develops.
Unroll the pie dough (or roll out a good circle of your recipe).

Spoon in the filling into the middle, leaving a good inch to two inches around the sides open. Fold in the pie dough and press in to ensure that it doesn't come apart while baking.

Sprinkle with sugar and then bake for 40 minutes or until golden brown.
Allow to cool for 10 minutes. Serve.


  1. This sounds like a delicious recipe. I have yet to bake with Rhubarb maybe I'll start with this recipe. Thanks and hope the move goes smooth!

  2. WOW Garrett,how did you make that galette with celery? ;-)

  3. Here, in the wilds of northwestern Pennsylvania, it is still winter, no matter what the calendar says. Every single day, I look out my window at my side garden to where the rhubarb is planted. Nothing is there except for a little nubbin looking thing. This year is my rhubarb's second year, so I can finally pick some.

    When I do, I'm making your galette.

  4. looks and sounds yummy. ya gotta love a dish that doesn't stick around long enough to be captured on film.

  5. Love Rhubarb - reminds me of growing up in Ohio; had some growing in our back yard. The photos of your food is amazing; do you do all the photography?

  6. g8trmike - Yeps! Glad you like! =)

  7. Why are you macerating for 10 minutes and why are you pouring off those macerating juices?

    yeah rhubarb!

  8. Shuna - Because i was packing and making the recipe up as I went. LOL, Just seemed like too much juice and that it would bubble over onto the floor of my stove which I just cleaned. ;)


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