Dylan’s Rhubarb and Carlyle’s Honey Galette | Harrowsmith Magazine

A Rhubarb Galette Creation by Dylan and Carlyle

Rhubarb galette is the perfect spring dessert. Sprinkle on a little sugar, add some soft cheese, or drown your spring or summer evening with decadent whipped creme.

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 
Full Moon Feast | Claire Dam | Harrowsmith Magazine

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:

Danielle French
Danielle French

About Danielle French

I founded South Pond Farms in 2008. The property is on the Oak Ridges Moraine in the traditional territory of the Anishinaabe Mississauga. South Pond started as a small food delivery business making fresh prepared meals from ingredients in my garden. Together with my family, we restored the barn, the iconic heritage silo and the land to become a destination for authentic culinary experiences, weddings, celebrations, workshops. Inspired from the farm, I also create a line of culinary products and gifts.

In 2021, I was ready to move away from the farm. As much as I loved the land and the country, it was time to let someone else bring their passion to what we had created. My new home is in Peterborough, Ontario where I’m taking some time to write, contemplate next steps, train my dogs, blog about recipes and interesting explorations and unpack!

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