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In my country, rhubarb is not very commonly used for cooking or baking. When I first saw rhubarb in a grocery store, I wondered “what’s this ugly looking reddish plant that resembles celery”, and of course I had no intention to buy it. However, I learned to appreciate the vegetable (or fruit?) after trying a slice of rhubarb tart.
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It is rhubarb season and let’s make the most of it! Try this easy rhubarb galette: sweet-sour rhubarb-strawberry compote, smooth cream cheese centre enclosed in a super flaky crust. It is a perfect dessert for hot summer days!
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Ingredients for the crust (serves 4-5):
- 100g AP flour
- 10g sugar
- pinch of salt
- 80g cold butter
- 1-2 tbs cold milk
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Combine flour, sugar, salt in a bowl, add cubed cold butter. Mix with fingers until the mixture resembles coarse crumbs. In several additions, drizzle in ice milk and combine with dough until it holds together when squeezed.
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Transfer dough onto a piece of plastic wrap, gather loose parts by folding the dough (do not knead). Shape dough into a ball and cover with plastic wrap. Refrigerate for 30 minutes.
Rhubarb strawberry compote:
- 80g rhubarb stalks
- 60g strawberries
- 15g sugar
- 1 tbs lemon juice
- 1 tsb cornstarch
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Trim off both ends of rhubarb. Cut rhubarb stalks into 3 cm lengths, strawberries into bite size pieces. Coat rhubarb and strawberry pieces with cornstarch, transfer to a non-stick pan. Add sugar and lemon juice, cook over medium-low heat.
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Stir occasionally. Taste and adjust sugar if desired. Remove from heat once rhubarb becomes soft and sauce is reduced and becomes sticky. Let cool.
Cheese filling and crumb topping:
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- To make the cream cheese filling, combine 60g cream cheese, 3 tsb sugar, 1 tsb milk powder and 1/2 tbs ground almond in a bowl, mix until smooth
- Formula for crumb topping – Flour: sugar: ground almond: butter = 1:1:1:1. Combine dry ingredients, add cubed cold butter, mix with fingers until mixture resembles coarse crumbs (in this recipe, 5g each)
Assembling and baking:
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On a lightly floured surface roll out dough into a circle about 0.2 cm thick. Transfer crust to a piece of parchment paper. Place cream cheese filling in the middle of crust, leave about 2 cm around the edge, then place rhubarb compote on top.
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Fold the edges towards the centre, randomly sprinkle crumb topping. Place baking sheet into oven preheated at 180C, bake for 30-35 min until crust and crumb topping are golden. Let cool before serving.
Watch video tutorial here.
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This rustic rhubarb galette is better served cold. It goes perfectly with vanilla ice cream 🙂
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