Raspberry Rhubarb Galettes served with a dollop of fresh whipped cream make for a rustic yet elegant summertime dessert that’s both sweet & tart.
I’ve been inspired to bake with rhubarb lately. I feel as if rhubarb is a highly underutilized vegetable (and yes, it’s a veggie, not a fruit!). Growing up, I always turned my nose up at rhubarb but now, I have a new appreciation for its tart flavor, unique shape, and beautiful red color.
Check out other rhubarb recipes here
While strawberry and rhubarb are a traditional pairing, I chose to switch up the berry to create these raspberry rhubarb galettes. I really enjoyed berry swap because the raspberries add a jammy flavor to the galette when cooked that compliments the subtle tartness of the rhubarb.
Balancing the Sweet & Tart
While rhubarb does have a traditional tartness, to ensure it’s not too tart, I used a hack I learned while watching Martha Stewart’s Bakeaway Camp.
In one of the episodes, Martha advises bakers to soak prepped rhubarb in sugar-water for 30-minutes prior to incorporating it into the dessert to balance out the tart flavor.
I found the tip extremely helpful as I was concerned my rhubarb and the minimal sugar in the actual filling may result in a galette that was too tart and not quite dessert-like.
Obviously, Martha’s tip worked like a charm to sweeten the rhubarb prior to baking without becoming too sugary.
I found that even when the raspberry rhubarb galettes are served with fresh whipped cream that’s been lightly sweetened with powdered sugar, the jammy, tart galettes make for a pleasant summertime dessert option that’s neither too sweet nor too tart (in my opinion!).
I really hope you enjoy these galettes. Happy baking!
- 1¼ cups all-purpose flour
- 2 pinches salt
- 4 tablespoons cold unsalted butter
- ¼-1/3 cup iced water*
- 1¼ cup rhubarb, cut into ½ pieces
- 1 cup raspberries
- ½ cup sugar, divided plus more for baking
- 1 tablespoon tapioca flour
- Juice of a half lemon
- ¼ cup + 2 tablespoon whipping cream
- 2 tablespoon confectioner's sugar
- Make the crust by placing the flour, salt, and cold butter into a food processor and pulse 7-8 times until the mixture looks like a loose crumb. Stream in a ¼ cup water until the dough just comes together. It should be crumbly but when you squeeze a handful of it together, it should stay in a clump. If it does not clump, add the remaining ice water, pulsing a few more times.
- Turn the dough out onto a lightly floured surface and mound it into a single ball. If it's still crumbly, add another tablespoon of water until everything holds together. Do not overwork the dough.
- Once it all holds together, split the mound in half. Form each half into a round, flat disc. Wrap each in plastic wrap and place in the fridge for 30-45minutes to chill.
- While the dough chills, place the cut rhubarb in a medium-size bowl and cover with cool water. Stir in a ¼ cup sugar and allow the rhubarb to soak for at least 30-minutes. After 30-minutes, drain the water from the rhubarb, dry off the pieces on a piece of paper towel, then place the rhubarb pieces into a clean, dry medium-size bowl. Add in the raspberries, the remaining ¼ cup of sugar, lemon juice, and tapioca flour and stir to combine. Allow the fruit to sit while you prep the pastry.
- Preheat the oven 400F and line a baking sheet with parchment or a silicone baking mat.
- Remove the pastry discs from the fridge. Place a single disc onto a lightly floured surface and roll it into a 9-inch circle. Gently move the rolled circle to the prepared baking sheet and repeat with the remaining disc.
- Pile the fruit mixture into the center of each pastry circle, mounding into the middle with about 1-2 inches border. Gently fold the excess pastry up around the fruit, crimping the edges so they stay in place.
- Using a pastry brush, gently brush the pastry with 2 tablespoons heavy whipping cream and sprinkle with sugar. Bake for 30-35 minutes in the oven until the pastry is golden brown. Allow to cool for at least 10-minutes before serving.
- While the galettes are cooling, make the whipped cream by placing the ¼ cup of heavy whipping cream in a small bowl with 2 tablespoons of confectioner's sugar. Using a handheld mixer, mix the heavy whipping cream until thick and fluffy.
- Serve galettes with a dollop of whipped cream on top.
