Rick Stein's Rhubarb Galette

 

Serves: 8
Prepare: 20 minutes, plus 
cooling time
Cook: 50 minutes 

Ingredients:

225g plain flour
Pinch of salt
170g cold, unsalted butter, cut 
into 1cm cubes
80ml ice-cold water

For the filling:

500g rhubarb, cut into 6cm long 
batons (save any trimmings)
Finely grated zest of an orange
200g granulated sugar
Pinch salt
Juice ½ orange
1 tbsp muscat dessert wine
30g unsalted butter, melted
30g caster sugar
2 tbsps sugar, for the glaze

To serve:

Vanilla ice cream or 
whipped cream

How to cook:

1. In a food processor, pulse the flour and salt. Add the butter  and process briefly. Sprinkle 
over the ice-cold water and  pulse for about 5 seconds, until just moistened. Transfer the  dough to a floured work surface  and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough like a pizza to make a 35cm circle, 4–5mm thick. Transfer the parchment to a baking sheet and chill the pastry.

2. Preheat the oven to 220°C/Fan 200°C/Gas 6. Toss the rhubarb in a bowl with the orange zest, sugar, salt, juice and wine and mix well. Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture.

3. Leave a border of 5–6cm around the edge of the pastry, fold that in and crimp to form a 
border. Brush the fruit with melted butter and sprinkle with caster sugar, then repeat this process 
three times. Bake the galette for 10–12 minutes, then lower the oven temperature to 200°C/Fan 180°C/Gas 5 and bake for a further 30–35 minutes.

4. To make the glaze, cook the rhubarb trimmings with 75ml of water until soft. Strain the liquid from the pulp and add the 2 tablespoons of sugar. Pour this back into the pan and let the sugar dissolve, then reduce to a thick syrup. Leave the galette to cool, then brush it with the glaze. 

Serve with vanilla ice cream or 
whipped cream