A sweet (no pun intended!) pairing of rhubarb and honey-coated raspberries!
It’s rhubarb season, and pies, tarts, fruit bars, and crumbles are all on my mind.
This galette is the perfect balance between sweet and tart – the slightly tart rhubarb balances out the sweetness of both the raspberries and honey. And the best part is…there’s no added white or brown sugar to the filling, just honey!
I got my rhubarb from an organic farm tucked into the woods of a local town. They had plants and plants of rhubarb, probably at least 200 plants – imagine all the galettes we could make with that much rhubarb 🙂
The top of this galette crust is my absolute favorite. The almond adds so much nutty, delicious flavor that pairs so well with the fruit. And you must, must add extra sugar to the top of the crust – it adds both crunch and extra sweetness.
While making this galette, I learned that rhubarb is actually soooo versatile (try my “Rhubarbecue” Pulled Chicken and Cheddar Sliders – highly recommended). I’ve also learned that I’ve been missing out not adding rhubarb into desserts, drinks, appetizers, and entrées all these years. It adds a super soft texture that is seriously unmatched.
So I pretty much don’t know how to end this super short post, but please, please make this galette this summer while rhubarb is still in season 🙂
Raspberry Rhubarb Almond Galette
Pastry Dough
- ½ cup of all-purpose flour
- ½ cup of almond flour
- ¼ cup of cornstarch
- 1 tbsp of white, granulated sugar
- ½ tsp of salt
- 8 tbsp (1 stick) of cold, unsalted butter, cubed
- 3 tbsp of cold water
- 1 egg, beaten
- ¼ cup of slivered almonds
- 1 tbsp of demerara sugar
Filling
- 3 stalks of fresh rhubarb, chopped
- 2 cups of fresh raspberries
- ¼ cup of honey
- ¼ cup of white, granulated sugar
- 1 tsp of vanilla extract
- 2 tsp of orange juice
- vanilla ice cream ((optional))
- To make pastry dough, in a large bowl, combine all-purpose flour, almond flour, cornstarch, sugar, and salt. Using a pastry cutter or fingers, incorporate the cold butter into the dry ingredients. Add 1 tbsp of cold water at a time to the mixture, incorporating the water into the dough until it resembles wet sand. Roll pastry dough into a disk, and cover with plastic wrap. Refrigerate for 30 minutes or freeze for up to 1 week.
- Preheat oven to 350? F. In a large bowl, combine rhubarb, raspberries, honey, sugar, vanilla extract, and orange juice. Stir gently until fruit is coated in honey and sugar. Set aside.
- Remove pastry dough from fridge, and on a well-floured surface, roll out into circle, about ½ inch thick. Pour filling into center of dough, leaving about a 2-inch border of dough. Fold border over filling. Brush border with beaten egg, scatter slivered almonds over border, and sprinkle with demerara sugar.
- Bake galette for 40-50 minutes until border is golden brown and fruit is bubbling slightly in center. Allow galette to cool. Serve with vanilla ice cream, and enjoy!
