I made up a new word: rhuberry! I love hybrid words so any excuse to invent them, really…
Not sure why I’ve never put rhubarb and blueberries together before now but so glad I finally got around to doing it – they’re a great pairing. A little cinnamon and almond in the crust brings everything together – this galette is very forgiving, and comes together so quickly. I love galettes for an easy weekend dessert!
Now that I finally found rhubarb in the market, expect to see it show up here at least a few times soon – I bought a ton last time I found it, since it seems it’s been hard to source lately.
It’s been overcast and exceptionally foggy in the city for the better part of a week – which I love… I know, I know, I’m unusual. It’s also been SUPER windy, so I haven’t been swimming as much as I’d like. Finally got back in today during a nice break in the wind – despite the overcast, it was one of the best swims I think I’ve had in awhile. Strong tide today but no real waves to speak of.
C brought me some beautiful flowers this week! Everything seems to be blooming around here – I’ve been enjoying finding hidden ones on my walks.
Rhuberry Galette with a Cinnamon Crust
A Wait are those Cookies original. Yield: 1 galette, serves several. Whole grain, refined sugar free (this crust is excellent with dairy free butter; just swap it in 1-1). Lightly sweet, slightly tart and perfect for a spring brunch or dessert with a scoop of vanilla. Fresh or frozen fruit works well here – no need to defrost before using.
for the crust:
1 c whole wheat flour
1/2 c cornmeal
1/2 tsp sea salt
1/2 tsp cinnamon
4oz/1 stick of unsalted butter, cubed
1 tsp vanilla extract
1/2 tsp almond extract
2-3 tbsp ice water
In a food processor, pulse together whole wheat flour, cornmeal, cinnamon & sea salt. Add in cubed butter and pulse until it resembles coarse sand. Add vanilla & 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:
2-3 stalks rhubarb, sliced
1 c wild blueberries
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 rhubarb & wild blueberries. 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 :)