Dylan is our baker, and Carlyle is my eldest daughter and beekeeper at South Pond Farm. Carlyle is responsible for all the honey that we use in our food and sell in our shop. Use any local honey for this rhubarb galette recipe. This is a perfect dessert for any outdoors outing and highly recommended.
Fresh spring rhubarb is the perfect ending to this special meal. We served our rhubarb galette with a mixture of whipped cream and soft goat cheese, garnished with sweet little Johnny-jump-ups, a member of the violet family.
Ingredients
- 1 1/2 recipe paté brisée
- 1 lb rhubarb, trimmed and sliced into 1/2-inch lengths
- Juice of 1/2 lemon
- 1 cup granulated sugar, divided
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1 free-run egg, beaten
- 1 tbsp butter
- Extra granulated sugar for sprinkling
Recipe
Preheat oven to 375°F.
On lightly floured surface, roll dough out into circle about 15 inches in diameter. Transfer to parchment-paper-lined baking sheet.
In large bowl, toss rhubarb with lemon juice; sprinkle with 1/8 cup sugar.
In a separate bowl, stir together remaining 7/8 cup sugar, salt, cinnamon, cardamom and nutmeg. Toss mixture with rhubarb; stir to coat evenly.
Heap rhubarb into centre of pie dough; fold edges of dough about 1-inch inward, over rhubarb. Brush exposed dough with beaten egg.
Dot rhubarb mixture with bits of butter, and then sprinkle everything with little bit of sugar.
Bake until golden and bubbly, rotating baking sheet halfway through for even baking, about 40 to 50 minutes.
For the whole Full Moon Feast go to:
- Elderflower Collins
- Spring Lamb Skewers
- Farm Flowers and Baby Lettuces
- Sorrel Sweet Pea Soup
- Fire Roasted whole Chicken
- Dylan’s Rhubarb and Carlyle’s Honey Galette
I’m Danielle French, founder and owner of South Pond Farms. South Pond was founded in 2008 as a small food delivery business. I would grow food in my garden, make prepared meals and deliver them all over the GTA. Since then, the farm has been slowly restored and converted into a culinary destination, offering special events, weddings, workshops and corporate retreats all set in our restored century barn in the rolling hills of rural Ontario. My vision is to create a connection to the land, the food we grow and prepare in our kitchen to bringing people together.
