It’s rhubarb season here in Germany, and I needed to make something unique. Ok, I cheated! I was at the Saturday market, and there before my eyes were the most brilliant red rhubarb stalks I’ve ever seen. I grabbed them, and not wanting to fiddle around with a homemade gluten-free crust for a galette dough, I decided to buy a gluten-free phyllo dough.
I wanted to keep this vibrant red color in my sauce but didn’t want to use food coloring, so I bought a package of fresh raspberries. This treat was delicious with a dollop of Coconut Whipped Cream melting on top!
Quick and easy!
Rhubarb and Raspberry Galette
April 28, 2022
: 6
: 15 min
: 1 hr
: Easy
Ingredients
- 3-4 stalks of rhubarb diced
- 1 1/2 cups fresh raspberries
- 1 Tbsp of grated fresh ginger
- 1/4 tsp of cardamon
- Juice from 1/2 lemon
- 3 Tables Monk Fruit sugar (honey or pure maple syrup)
- 1 pinch of salt
- 2 Tbsp tapioca starch
- Homemade phyllo dough or store-bought!
- 1 Tbsp melted butter/ or egg white (optional)
- 1 Tbsp of Monk Fruit sugar for sprinkling crust (optional)
Directions
- Step 1 Turn the oven to 375 degrees or 185 C.
- Step 2 Place a sheet of baking paper in a sheet pan. Leave it on the counter to thaw while making the filling.
- Step 3 Place rhubarb, raspberries, ginger, cardamom, lemon juice, Monk fruit sugar, salt, and tapioca starch in a large bowl and stir to combine. Stir it once in a while. Let it sit while your dough thaws and your oven heats up.
- Step 4 Lay your phyllo dough on a baking paper.
- Step 5 The shape of your dough will determine the form of your galette. I was fortunate to find round gluten-free dough! But hey, square or round, it’s delicious! Spread the filling 2 inches from the edge of the dough.
- Step 6 Fold the dough in 2 inches and pinch it together to make an edge encompassing the filling. Brush the edges with a bit of melted butter or egg white and sprinkle with birch tree sugar.
- Step 7 Bake for 35-45 minutes or until the center is bubbling like crazy and the edges of the dough are brown.
- Step 8 Eat warm with your favorite dairy-free ice cream or Coconut Whipped Cream!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.