Strawberry rhubarb has been my favorite pie filling for a long while, so when considering the spring, the season of rhubarb, and the pastry concept, I thought why not try the galette version? I had never done it before, but why not? It couldn't possibly go wrong.
Well, I did have an accident in the making of it, but that is beside the point. It turned out just right.
My local farmers market has wonderful bunches of fresh cut rhubarb, so I loaded up, having missed the brief window last season - a very sad thing indeed.
And a favorite quality of the strawberry rhubarb combination is how well the two ingredients share their natural tartness. Consequently, the pie (or galette) should hardly be sweet. Savor the zing!
[Full recipe available upon request]:
Strawberries, rhubarb, some juice of orange, arrowroot, and a little (real) maple syrup fill a homemade crust of flour, water, sea salt, and safflower oil.
Bake!
As simple as pie.
For my peach and nectarine galette, follow this link from 2011: http://edibleartform.blogspot.com/2011/11/pecan-peach-nectarine-galette.html
Well, I did have an accident in the making of it, but that is beside the point. It turned out just right.
My local farmers market has wonderful bunches of fresh cut rhubarb, so I loaded up, having missed the brief window last season - a very sad thing indeed.
And a favorite quality of the strawberry rhubarb combination is how well the two ingredients share their natural tartness. Consequently, the pie (or galette) should hardly be sweet. Savor the zing!
[Full recipe available upon request]:
Strawberries, rhubarb, some juice of orange, arrowroot, and a little (real) maple syrup fill a homemade crust of flour, water, sea salt, and safflower oil.
Bake!
As simple as pie.
For my peach and nectarine galette, follow this link from 2011: http://edibleartform.blogspot.com/2011/11/pecan-peach-nectarine-galette.html
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