Rhubarb Galette

4-6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"This is a snap when using frozen puff pastry. If rhubarb is out of season apples or pears can be substituted. Recipe source: Teatime cookbook"

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (202.6 g)
  • Calories 433
  • Total Fat - 21.9 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 0 mg
  • Sodium - 153.8 mg
  • Total Carbohydrate - 56.1 g
  • Dietary Fiber - 3 g
  • Sugars - 22.8 g
  • Protein - 5.3 g
  • Calcium - 107.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 10.8 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400 degrees f.

Step 2

Roll out pastry to a 4 x 8 inch rectangle. Transfer to baking sheet and chill for 10-15 minutes.

Step 3

In a saucepan add the sugar with 1/2 cup water; heat over low heat until sugar dissolves and increase heat to medium and boil for one minute until mixture is syrupy. Stir in rhubarb pieces and cook for another 5 minutes or until tender.

Step 4

Remove mixture with a slotted spoon and arrange in a single layer on the pastry; having a 1/4 inch edge of pastry uncovered. Discard syrup.

Step 5

Bake for 15-20 minutes or until puffed and golden. Remove from oven.

Step 6

In a saucepan add the apricot jam with 1 tablespoon water and heat over medium low until mixture begin to bubble. Brush mixture over the rhubarb. Let cool and serve with whipped cream and cinnamon if using.

Tips & Variations


No special items needed.

Tags : Desserts

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