Rhubarb Galette
Recipe: #25074
October 21, 2016
Categories: Desserts, Rhubarb, 5 Ingredients Or Less, Oven Bake, Vegetarian, Refrigerated Dough, more
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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