Berry Rhubarb Galette with Almond Granola Topping

Rhubarb season is still going strong in my area and I am taking advantage of it as much as possible.

I think I’ve mentioned before, but I’ve been working hard on growing a garden this year. I’ve made an attempt at gardening for years already, but I was not blessed with a green thumb. One of the plants I am growing is rhubarb. One of my bulbs isn’t growing, but the other just started growing three beautiful stalks. I am so excited! I am a little sad that it took about a month for the stalks to begin growing. I’ve also planted kale, eggplant, pumpkin, cilantro, chive, rosemary, mint and tomatoes. I am trying to take it slowly with the veggies this year.

My local farmer’s market has nothing but super ginormous strawberries around. just look at these strawberries. I set a regular-sized strawberry alongside the rest just for comparison. These strawberries are about four times the size of normal strawberries. This is what I love about going to a farmer’s market for my fruit and veggies – you just can’t get strawberries like this at the store. At least not in any of my local stores.

I haven’t made a galette in ages, and not one for you yet, so this was long overdue. I’ve always made savory galettes, so I was excited to make something sweet and and Spring-y.

And what is better than a mix of berries with tart rhubarb and crunchy almond granola wrapped in a flaky, buttery crust? Exactly. This galette is pure happiness and sunshine in every bite. That sounds cheesy, doesn’t it? Yes, it definitely sounds cheesy. All I know is that I’ve been going through some emotional stuff (more on that later), and everytime I have a bite of this berry rhubarb galette, I feel whole again.

These mini galettes are the perfect size dessert for one two. I love it with a bit of plain Greek yogurt and a sprinkling of cinnamon. It’s perfect. The thick, creamy and slightly bitter plain yogurt really pairs well with this sweet dessert.

Berry Rhubarb Galette with Almond Granola Topping

 

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Ingredients

Granola

• ½ cup old fashioned oats
• ¼ cup roughly chopped almonds
• 2 tablespoons honey
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom
• pinch of salt

Galette Dough

• 2½ cups flour
• 1 teaspoon salt
• 2 teaspoons sugar
• ½ cup (1 stick) frozen butter, cut in cubes
• ½ cup (1 stick) chilled butter, cut in cubes
• ½ cup ice water

Filling

• 5 extra large strawberries or about 12 regular strawberries, chopped
• 6 ounces raspberries
• 6 ounces wild blueberries
• ½ cup sugar
• 3 stalks of rhubarb, chopped
• 1 tablespoon cornstarch
• 1 egg
• 2 tablespoons turbinado sugar

Instructions

1. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper
2. Mix the ingredients for the granola together in a bowl, then lay the mixture in a single layer on the baking sheet. Bake for 15 minutes. Set aside to cool and harden.
3. In a medium to large bowl, mix the flour, salt and sugar together Use a pastry cutter or your food processor to cut in the butter. The mixture should resemble large crumbs.
4. Add the ice water and mix until the mixture is moist. Transfer the dough to plastic wrap and squeeze the dough until it combines to a ball. Flatten the ball to form a disc. Move to the refrigerator to chill for 30 minutes or up to 2 days. Preheat the oven to 400 degrees.
5. In a medium bowl, mix the berries, rhubarb, sugar, cornstarch and salt together.
6. Take out the dough and cut in four equal pieces. Form each into a ball and flatten them to form discs and roll out each disc until they are about 8 inches in diameter.
7. Divide the filling and place in the center of each disc, leaving the edges clear. Fold up the edges of the dough.
8. In a small bowl, beat the egg with tablespoon of water and brush the egg mixture over the dough of the galette. Sprinkle the turbinado sugar over the dough.
9. Bake the galette for about 20 minutes, then sprinkle the granola over the galettes. Bake for an additional 5 minutes, or until the galettes are golden brown.

Notes

Best eaten the same day. If serving the next day, skip the granola.

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