Rhubarb Galette with Strawberry-Lavender Glaze Is A Beautiful Dessert For All Occasions


For the Crust:

  • 1½ cups all-purpose flour, plus more for rolling out the dough
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 8 pieces
  • 4 to 6 tablespoons ice water

For the Filling:

  • 1 pound (3 to 4 stalks) rhubarb, ends trimmed, cut into ¼-by-3-inch sticks
  • 1 tablespoon flour
  • 1 tablespoon, plus 1 teaspoon, granulated sugar

For the Glaze:

  • ¼ cup strawberry jam
  • 3 tablespoons water
  • 1 tablespoon lavender flowers

For the Lavender Whipped Cream (optional):

  • 1 teaspoon lavender flowers
  • 1 tablespoon sugar
  • 1 cup heavy whipping cream

Directions :

1. Make the crust: In a mixing bowl, combine the flour, sugar and salt. Toss in the butter pieces and coat with the flour. Then, using a pastry blender, break and smash the butter, and continue to blend with the flour until coarse bread crumbs (no larger than pea sized) form.

2. Slowly incorporate the ice water, 1 tablespoon at a time, stirring the dough until it just begins to come together (you are looking for a slightly shaggy, almost dry-looking texture). Transfer the dough to a piece of plastic wrap, using it to gather all the dough. Wrap the dough into a ball and press together. Flatten the plastic-wrapped ball of dough into a disk and refrigerate for at least 20 minutes, or overnight.

3. Make the filling: Preheat the oven to 400° and line a baking sheet with parchment paper. Set aside. In a large mixing bowl, toss the rhubarb with flour and sugar. Set aside.

4. On a lightly floured work surface, roll out the dough to ⅛ inch thick (should be 13 to 14 inches in diameter). As you roll, adjust and press in edges if they break or crack for a more uniform shape. Transfer the dough to the baking sheet by gently folding it in thirds and unfolding it onto your baking sheet, or rolling it up on the rolling pin and gently unrolling it onto the parchment paper. Place the rhubarb sticks around the edges, about an inch in, and roll the dough over the fruit to form a raised “crust,” and pinch to seal. Proceed covering the dough, arranging the sticks in a geometric pattern, cutting pieces to fit as necessary. Bake for 40 to 50 minutes, until the crust is golden brown, rotating the baking sheet about halfway through.

5. While the galette is baking, make the glaze: In a small saucepan, combine the strawberry jam, water and lavender flowers. Bring to a simmer over medium-low heat, then continue simmering for 2 to 3 minutes; reduce the heat slightly until the bubbles are small and tight. Allow to cool slightly, then strain into a small bowl, pressing the flowers with the back of a spoon to extract as much flavor and glaze as possible; set aside.

6. Make the whipped cream (optional): In a coffee/spice grinder, combine the lavender and sugar. Grind until fine. In a large mixing bowl, combine the lavender-sugar mixture with the whipping cream and mix on medium high with a hand blender or stand mixer.

7. Immediately upon removing the galette from the oven, brush the hot fruit with a generous layer of the strawberry-lavender glaze. Repeat once or twice after it has cooled. Serve with a dollop of lavender whipped cream, if desired.


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