Guess who’s back on rhubarb?
It’s true – memories of my depressing rhubarb challenge are forgotten as I visited the promised land of rhubarb: The Inland Northwest. It grows in almost everybody’s yard, so I couldn’t help myself. I pillaged a friend’s garden, where she had a third-generation rhubarb plant thriving in a cool, shady patch of earth. I picked more than enough for my rhubarb galette, which means took some on the plane with me…
For all my Southern friends who give me blank stares when I say “rhubarb,” here is what it looks like, once the big leaves are trimmed off (see? red celery):
I made this dessert from Bon Appetit a few months ago, and then lost the recipe. Martha to the rescue, of course. I love how she includes cinnamon and fresh nutmeg – I’ve never had those spices with rhubarb and it worked quite well. We changed the recipe a bit – mainly, adding mom’s pate brisee instead of Martha’s cornmeal pate brisee. Mom’s crust was perfect, not that anybody would be surprised…
This is a tart dish, perfect for hot summer days, or any days, really.
- 1/4 c. flour, plus more for dusting
- 1 disk of pate brisee (I’m sending you to Martha’s – increase the sugar to 2 T)
- 1 lb. rhubarb, sliced 1/2-inch thick
- Juice of half a lemon
- 3/4 c. sugar
- Pinch salt
- Pinch cinnamon
- Pinch freshly grated nutmeg
- 1 large egg, beaten
- Turbinado sugar (Sugar in the Raw)
- 1 T unsalted butter, cut into small pieces
Preheat oven to 375. Line rimmed baking sheet with parchment paper.
On a lightly floured surface, roll out dough to 14-inch round. Transfer to parchment-lined sheet.
Place rhubarb and lemon juice in large bowl, toss to combine. In another bowl, combine flour, sugar, salt, cinnamon and nutmeg. Add rhubarb to sugar mixture and toss to coat. Pour rhubarb on top of dough, leaving a 2-inch border of dough. Fold border over and crimp to seal. Chill in refrigerator for 15-20 min.
Once chilled, brush crust with egg wash, sprinkle with sugar and dot rhubarb with butter. Bake until crust is deep golden and juices are bubbling, about 55 min.
Transfer to wire rack to cool. Serve warm with a scoop of ice cream, or at room temperature.
Enjoy, friends! xoxo