Here’s a Sunday post that’s small and sweet, just like what it’s about. A miniature galette filled with rhubarb and strawberries, to curb the sweet tooth but not so much that you feel too guilty.
I’ve mentioned before how much I love rhubarb this time of year. I just want to try recipe after recipe with it. I’m lookin’ at you, rhubarb cake, streusel, mojito, and glaze. But this one was a good season opener (I did it alongside the skillet bake I wrote about here).
I started off by making the rhubarb+strawberry filling by combining a half cup of strawberries, a half cup of rhubarb, 1 tablespoon of sugar, a half tablespoon of flour, and 2 tablespoons of maple syrup.
Then I whipped together a single portion of dough for the galette. This included a half cup of flour, 1 tablespoon sugar, a dash of salt, 1/4th cup cold water, 1/2 tablespoon maple syrup, and a sliver of butter. Real scientific, I know.
Once I rolled out the dough, placed the filling, and tucked up the edges to make the galette shape, I brushed it with an egg wash. Then I combined some old fashioned oats with some maple syrup and brown sugar, for extra flavor, and lightly patted them into the dough.
After 30 minutes, this baby was ready. Not pictured is how it looked when I sprinkled some powdered sugar on top, because it was quickly gone after. It fit in the palm of my hand, and was so yummy that I was really happy I only made one because I would have eaten like 5 more.
Moral of the story: Go buy rhubarb. Do whatever you can so that you can eat it. Have a happy tummy. Be happy.
P.S Happy Mother’s Day! Rhubarb always reminds me of my grandpa and my mama, because their rhubarb pies are unbelievable. Love you mom!