More rhubarb! Lately, I can’t get enough of it. Some years I’ve been more ambivalent towards it, but not this year apparently. I’m out now though – I’m going to have to track some down again in short order.
I’ve actually never put rhubarb and pears together but I actually really love the combination. Plus, it works well in the shoulder season between winter pears and early spring rhubarb. Not to mention they both are amazing with spices like cinnamon and five spice; I added ginger as a garnish as well because I can’t get enough of that either.
I did a bunch of houseplant work the last two days – my giant hanging pothos got a haircut (his name is Kuzco and he’s been with me probably 4+ years at this point, I’ve lost track). I’m propagating the cuttings so that I can stick them back in the pot when they’ve rooted.
Another little guy got a new pot since he was incredibly rootbound in his last pot, so I have a bunch of much happier plants in here.
The wildflowers around the city are blooming too! So fun to see them up on Twin Peaks and at Crissy Field.
Anyway, rhubarb galette. Per usual, eaten for dessert and breakfast. I love it both ways… I can’t ever say no to eating things with ice cream, so obviously that’s a hit. But I also love it for a midmorning snack alongside coffee – can’t go wrong with that either.
I think rhubarb is starting to be a bit more easy to find in the market – normally it’s paired with a TON of sugar, which I obviously hate. I love it this way instead, alongside a sweeter fruit.
Happy weekend! I hope you are able to do something fun :)
Rhubarb & Pear Galette with Cinnamon and Five Spice
Lightly sweet and perfectly springy. Whole grain and refined sugar free – easy to swap in a gluten/grain free galette crust if needed – just add the cinnamon & five spice to whatever crust you use. Yield: 1 galette, serves several. A Wait are those Cookies original.
for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/4 c almond flour
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp five spice
4oz/1 stick of unsalted butter, cubed
1/2 tsp almond extract
2-3 tbsp ice water
In a food processor, pulse together whole wheat flour, cornmeal, almond flour, cinnamon, five spice & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add almond extract and ice water. I typically add three tbsp water, pulse a few times, then add more if need be, 1tbsp at a time, stopping just when the dough starts to come together. Turn it out onto a board and knead it into a ball. I like to roll it immediately since it’s most pliable – typically I haven’t had trouble with this dough sticking or cracking if rolled immediately. I roll it between two sheets of parchment paper and use the bottom one to bake the galette on; makes an easy transferral method between cookie sheet & cooling rack. If you’re not rolling immediately, stick it in the fridge on a plate. Can be made ahead the night before if need be. If you are rolling immediately, roll it out into a circle about 1/4″ thick.
for the filling:
2 pears, sliced (mine were d’anjou)
2-3 stalks rhubarb, sliced
2 tbsp apricot jam (I use St. Dalfour’s, which has no added sugar – just fruit juice)
sprinkle of coconut sugar + milk/half and half for brushing
Preheat the oven to 425. Spread the apricot jam over the middle of the dough, leaving a 1″ border, then pile on the sliced pears and rhubarb. Fold up the sides of the dough over the fruit and sprinkle with coconut sugar. Brush the dough with milk or half and half. Pop in the oven and bake for 30-35 minutes, until the crust is lightly browned. Remove to a cooling rack and let cool completely before slicing and serving. Store leftovers in the fridge overnight – it’s great for breakfast :)