Rhubarb Galette & Rhubarb Cordial | The RUSTIC JOYFUL FOOD Show | Season 1

Rhubarb Galette & Rhubarb Cordial

In this episode, we are excited to create two wonderful rhubarb recipes: a delicious rhubarb cordial and a sweet, delightful rhubarb galette. For this refreshing cordial, the tartness of the rhubarb pairs splendidly with my grapefruit & pomelo vodka, FLORESCENCE. For the galette, we combine the rhubarb with a buttery, flaky crust, resulting in a super satisfying dessert. Both recipes are made using fresh rhubarb from Knutson Farms, located in beautiful Sumner, Washington, because the vibrant flavor and quality of their rhubarb simply can’t be beat. Now, get in the kitchen and whip up a galette for your family!

Special thanks to our sponsor for this episode: Knutson Farms. With three generations of family stewardship, a consistently high-quality team, and great effort, Knutson Farms produces amazing rhubarb, beautiful cut flowers & hanging baskets, and hosts memorable family-friendly events, for every season throughout the year.

Rhubarb & Frangipane Galette

Prep time 30 minutes
Bake time 45-60 minutes
Makes one 10-inch tart

Pastry

1 cup plus 2 tablespoons cold cubed salted butter
2 cups flour
1 tablespoon sugar
Pinch of kosher salt
3-4 tablespoons ice water

Frangipane (almond cream)

1 egg
1 1/4 cups almond flour
1/2 cup sugar
1/4 cup flour
Pinch of kosher salt
1 teaspoon vanilla extract
1/4 cup + 2 tablespoons heavy cream

Rhubarb filling

4 cups sliced rhubarb (roughly 3 full stalks)
1 cup sugar
1/4 cup flour
Splash of water (to make sure there are no dry bits of sugar and flour on the bottom of the bowl)

For the pastry, work 1 cup cold butter into the flour, sugar, and salt using a fork, your hands, a pastry cutter, or the stand mixer. I use a stand mixer.
Stream ice water into the mix and dump pastry onto a lightly floured surface. Press into a round disc roughly 1-inch thick. Wrap in plastic wrap and allow to rest in the fridge while prepping remaining components. Rest at least 30 minutes or up to 3 days.
Preheat oven to 350. In a bowl, combine all frangipane ingredients. Mix to a thick paste. Set aside.
In another bowl, combine all rhubarb filling components and mix thoroughly.
To assemble tart, roll out pastry on a floured surface to a roughly 14-inch circle. Transfer pastry to a lined baking sheet.
Spread frangipane into the center of the pastry and pour rhubarb filling over the top, leaving roughly 6 inches of room around the rhubarb. Fold crust in over the fruit and frangipane, creating a 2- to 3-inch crust edge around the galette.
Dot the top with butter cubes. Brush an egg wash over the edges and bake 45-55 minutes. Once tart is baked, let stand 5-10 minutes before slicing. Enjoy!

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