As a child, I remember the sweet and sours of the tasty strawberry rhubarb pies in June. But there is so much more to this tasty perennial vegetable.
Rhubarb does not get enough credit, (other than pie which is a blue ribbon all on its own).
There are many ways you can incorporate rhubarb into your June meals, AND it is great for your digestive system. Let’s give Rhubarb a little credit where credit is due!
- Great source of fiber
- Supports bone + heart health with its higher levels of Vitamin K
- Antioxidant Galore – Contains more phenolic acid than Kale
- Inflammation fighter!
This great galette recipe which I’ve mixed up in several ways using our staple featured rhubarb as the main “fruit”! This recipe was inspired by Smitten Kitchen with my own twists! You can use it with any favorite fruit through the seasons.
Here is my recipe for you to enjoy all summer long with a gluten-free oat flour crust option! My twists were the traditional strawberry rhubarb (50/50) and strawberry, blueberry + rhubarb.
- 1 1/4 cups organic all-purpose flour or organic gluten-free oat flour ( I order mine from Thrive Market)
- 1/4 teaspoon fine sea or table salt
- 1 1/2 teaspoons (6 grams) granulated sugar
- 8 tablespoons cold butter ( 10 TB if using oat flour), cut into pieces
- 1/4 cup plain yogurt or sour cream
- 3 – 4 tablespoons cold water
- 4 cups berries or fruit, (or veggie rhubarb) thinly sliced, or any fun combination of your choice!
- Pinch of salt
- Juice of half a lemon
- 1/4 cup organic sugar or coconut sugar (less if you have sweet fruit)
- 1 – 1 1/2 tablespoons tapioca flour/potato starch
- 1 egg beaten
- Coarse sugar for sprinkling
- Toasted Almonds (optional)
- Homemade whipped cream or vanilla ice cream
Pastry Dough: Combine the flour, sugar, and salt in a large bowl. Sprinkle butter over dough and using a pastry blender or mixer (I use a mixer), Mix/Beat it until the mixture resembles small peas. Add sour cream and 3 tablespoons of water over mixture bits at a time. Mix/blend it to combine; it should form large clumps; add last tablespoon water if too dry.
Make the dough into a single disk. Wrap tightly in parchment paper. Chill dough in the fridge for 2 hours or up to several days.
Filling: Combine fruit, salt, citrus juice (if using), sugar, and starch in a medium bowl and set aside.
Assemble galette: Heat oven to 400°F.
On a floured counter, roll the dough out into a large circle or oval shape, about 12-14 inches across (can be rolled out on parchment paper). Transfer it to the parchment paper on the cookie sheet. Spoon fruit filling and any juices that have collected into the center, leaving a 2- to 3-inch border uncovered. Fold this border over the fruit, pleating the edge to make it fit. The center will be open.
For a golden crust beat egg and brush it over the crust. Sprinkle it all over with coarse sugar and toasted almonds.
Bake: For 30 to 35 minutes, or golden all over and the fruit is bubbling and juicy. Cool for at least 20 minutes on a wire rack before serving.
Fruit galettes keep at room temperature for 1-2 days and a week in the fridge.