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.
- ½ cup old fashioned oats
- ¼ cup roughly chopped almonds
- 2 tablespoons honey
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- pinch of salt
- 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
- 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
- Preheat the oven to 300 degrees. Line a baking sheet with parchment paper
- 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.
- 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.
- 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.
- In a medium bowl, mix the berries, rhubarb, sugar, cornstarch and salt together.
- 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.
- Divide the filling and place in the center of each disc, leaving the edges clear. Fold up the edges of the dough.
- 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.
- 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.