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Yes, we've all been talking about the weather. It's bad. Yes, but why the long face? Instead of daydreaming about what spring should be, how the temperatures should be warmer, how the sun should be shining, maybe do something fun and productive. Maybe a bit of spring cleaning in the kitchen? Maybe a cooking or baking project you've been putting off? I did, and you know what? I now have a fantastically delicious raspberry rhubarb galette to enjoy.
My freezer, pantry (and my man) are all happy as a result. So should you be! Follow my recipe below to get started, but feel free to let those wings fly and change out the ingredients on your own. We might not be able to control the weather, but the kitchen is a whole different story.
Here are a few tips to help:
Raspberry Rhubarb Galette
120 g/1 stick butter, unsalted, cut into cubes and kept cold
1/4 tsp cardamom, ground
185 g all-purpose flour
1/4 tsp salt
1/8 tsp baking powder
1/4 cup greek yogurt
2 tsp cider vinegar
55g/2 oz. biscotti (almond)
45g date sugar (can use granulated sugar)
1 tbsp all-purpose flour
230g (1 1/2 cups) rhubarb, cut into chunks, thaw if frozen*
120g (3/4 cup) raspberries, thaw if frozen
100g (1/2 cup) granulated sugar
1 tbsp cornstarch
1 tsp zest of citrus, (I had to get clever and use 1/2 a lime and 1 cutie)
1/8 tsp salt
2 tsp water
1. Add cold butter to flour, cardamom, salt, and baking powder in a food processor and pulse for 60 seconds, then add the Greek yogurt with cider vinegar, and continue to process until the consistency of coarse breadcrumbs. Remove pastry from the processor and use your hands and knuckles to press the mixture together in one piece. Cover in plastic warp, flatten into a disk shape, and put in fridge for 45 minutes (up to 2 days).
2. Preheat the oven to 400F.
3. Base: Crush the biscotti in a bowl with sugar and flour into small pieces; set aside.
4. Filling: place all ingredients into a bowl, toss to combine, and set aside.
5. Remove pastry from fridge 10 min before you're ready to roll. Place on a large piece of parchment or silpat that has been lightly dusted. Roll evenly into a large circle, about 15" in diameter. Sprinkle base over the pastry, 4" from the outside towards the middle. Spoon the fruit filling on top of the crumbs and carefully draw the pastry border up and over the fruit with a pleated pattern. You'll leave the center, fruit-filled area exposed (see finished picture for a visual). Place the galette in the fridge for up to 1 hour before baking.
6. Glaze: Combine egg with water in a bowl and brush over the outside of the pastry, then sprinkle the lavender sugar.
7. Bake for 40 minutes, rotating halfway through. Remove from oven and set aside to cool before serving.
I like to serve with Greek yogurt, frozen yogurt, whipped cream, or ice cream ... because why not? Remember, it's all about moderation.
*Reserve drained liquid to make yourself a nice simple syrup to use in a cocktail. I made a rose, rhubarb simple syrup and served it with gin, club soda and a large ice cube.