rhubarb galette

Amy found this recipe in Sunset Magazine and sent it my way. She was quite taken by the presentation with the bright, red rhubarb baked as whole stalks, and really it did look beautiful baked up like that. We're always chopping the rhubarb into teeny-tiny pieces or saucing it, but never EVER just leaving it whole, to appreciate it's natural looks.


It was a great way to quickly make a rhubarb dessert and it's less sweet than your standard rhubarb concoction.

• Rhubarb Cardamom Galette
• Recipe from Sunset magazine
• 1  sheet (9 to 10 oz.) frozen puff pastry, thawed
• 1/3  cup  granulated sugar, divided
• 1  tablespoon  packed brown sugar
• 1/4  teaspoon  ground cardamom
• 2  tablespoons  flour
• 12  ounces  rhubarb (about 8 thin or 3 thick stalks)

Preparation

Preheat oven to 425° with a rack set on lowest level. Unfold pastry onto a baking sheet lined with parchment paper. In a small bowl, mix together 1 tablespoon granulated sugar, the brown sugar, cardamom, and flour. Evenly sprinkle sugar mixture over pastry.

Trim rhubarb 1 in. shorter than pastry, then split lengthwise into 1/2-in.-wide pieces. Lay pieces parallel across the pastry square, leaving 1/2 in. border of pastry. Sprinkle rhubarb with remaining granulated sugar.

Bake galette until edges are golden brown and puffed, 12 to 15 minutes. Serve with sweetened whipped cream or ice cream.