At long last summer has finally kicked in with lovely warm sunny days. Needless to say the rhubarb patch has gone feral, which must also have something to do with all the compost and sheep pellets I dug in a few months ago. Definitely does help if you feed your plants!
I normally do a Rhubarb & Strawberry galette, but as my strawberries are still a long way off and I'm not paying a small fortune for the imported hot house ones, I've added some ginger for extra zing. Give the recipe a go, the rhubarb/ginger combination is super yum!
RHUBARB & GINGER GALETTE WITH RHUBARB COULIS
Recipe adapted from recipe by Simply Recipes
Rhubarb Coulis
2 cups of rhubarb stalks cut into ½ cm slices
¼ - ½ cup sugar (based
on how sweet you like it)
1 teaspoon vanilla
essence
juice of 1 small orange
Rhubarb Galette
3 cups of rhubarb
stalks, cut into ½ cm slices (green leaves discarded)
¾ cup of sugar
2 tablespoons of
flour
zest of one small orange
2 tablespoons of candied
ginger – finely chopped
1 teaspoon of
vanilla extract
1 sheet sweet
shortcrust pastry
1 tablespoon of
butter - melted
To Serve
whipped cream
icing sugar
edible flowers for
garnish – borage, pansy, violet
rhubarb coulis
Rhubarb Coulis
Place all ingredients in a
saucepan over medium heat, and cook for approximately 10 mins until the rhubarb
is soft. Remove from heat and set aside to cool. Puree in a blender until a
smooth & thick consistency. Refrigerate until needed.
Rhubarb Galette
In a bowl combine
the rhubarb, sugar, flour, orange zest, vanilla extract, ginger and allow to
macerate for 15 minutes, stirring occasionally. Place the mixture in a sieve
over a bowl for 10 minutes to drain away the excess fluid.
Preheat the oven
to 180°C. Lightly flour a clean surface and roll out the pastry to a 22 – 24 cm
round of even thickness. Place rolled-out pastry on a sheet of baking paper in
the center of a baking tray. Use a slotted spoon to lift up the rhubarb
mixture, leaving any excess liquid behind, and place the rhubarb mixture in the
center of the pastry round, leaving a 7 cm border on all sides. Fold the edges
of the pie crust up and over so that a circle of the filling is visible. Brush the
pastry with the melted butter.
Bake in the middle
rack of the oven, for 30 - 40 minutes until the crust is slightly brown and the
filling cooked. Cool on a rack for at least half an hour.
To Serve
Sieve a little icing sugar over
the galette pastry, and dot the centre with rhubarb coulis. Top with a few fresh
edible flowers and serve with whipped cream and extra coulis.
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