OMG,,,,, and I don't really like rhubarb..up until now....LOL.
As the saying goes...a picture is worth a thousand words!!

June

Lovely pic. Makes me hungry.

Linda

A glorious offering to Persephone, and a delicious bequest to usher in the spring.

dcarch

I LOVE rhubarb custard pie.
I can't wait till it starts growing here!

That Galette is like my apple crostata, without the sugar on top.

Oh, I'm so jealous, Ann! I just checked my rhubarb yesterday and the little pink nubs were all of 1" high :)
The galettes look heavenly; my mouth is watering just looking at them :)

pixistix, your's is bigger than mine, then, I just barely found mine peeking through the ground and it's supposed to snow on Saturday.

Maybe another month here for the first picking and I LOVE rhubarb.

Ann T, that looks like a pretty darned perfect lunch to me.

Annie

Lucky you Ann, ours isn't nearly ready for picking. The galettes look divine. I also like to eat it fresh picked, washed, then dipped in sugar and pop it in my mouth. It's that sweet tart thing. Yumm. NancyLouise

My kind of lunch. Love rhubarb.

Wow! what a beautiful picture. Makes me hungry. Wonder if they would work with my diet. LOL

Those are beautiful, Ann. Recipe? Please!

Those look delicious, Ann. I am jealous, also. My rhubarb is barely up....just "nubbins" so far.

Linda

Thanks all. One of the many joys of living on the West Coast of Canada is an early spring.

Cilantro, here are both recipes. One for the filling and one for the pastry.

Rhubarb Pie

Source: Madame Benoit Cooks at Home 1978

4 cups rhubarb, cut in to 1/2 inch pieces

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

3 tablespoons flour

pinch of salt

juice of 1/2 small lemon

1/2 teaspoon vanilla

pastry for two crusts

1 tablespoon sugar

Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450�F oven on bottom shelf for 15 minutes. Reduce heat to 350� and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

Maple Oatmeal Pastry

Source: Anna Olson

Dough

2 cups all purpose flour
2 tablespoons oats
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces and chilled
2 tablespoons sour cream
2 tablespoons maple syrup

Preheat oven to 350 F.
Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

Here is a link that might be useful: Thibeault's Table

hmmmm, that dough sounds interesting with the sour cream and maple syrup - I'm anxious to try that . . . and I'm glad to see the filling is for rhubarb purists . . . no strawberries/etc to muck up a perfect thing :)

Pixistix, we think alike. I'm definitely a purist when it comes to rhubarb.

Ann

Ann, your rhubarb galettes look delicious. I love rhubarb too and saw the first of it last week in one of our markets. It looked a little limp so I'm waiting for a shipment that looks better.

I don't think I've ever had anything that was a strawberry-rhubarb dish although I know they are common.

Lee

Thank You for the recipe, Ann. Snow has just melted here but I have rhubarb in the freezer. Needs to get used up to make room for more!

And that pastry does sound interesting. I'm anxious to try.

Just checked today, our rhubarb is up about 1 inch.

Love your lunch Ann! : ) Thanks for the recipes too. I like a simple Rhubarb pie for sure. Was this a gift from your neighbor? I seem to remember you getting some from them last year.

Mom loves the strawberry combo so I make one if not two of those this time of the year. It's not shown up at the stores down here yet. I'll keep checking for it though. No one I know of grows it down here, think it may be to hot. It was very popular when I lived up north... we had it in several of our yards way back when.

David

I didn't even read this thread, but late this afternoon, at the grocery store, I purchased 1.5 lb. of rhubarb. Loved it as a child. I'm cooking tomorrow so this will be our dessert tomorrow. Thanks Ann!

DH always requests rhubarb cream pie instead of birthday cake. I picked our plant bare for the pie, but it's coming back now, and I've been trying to decide what to do next. This is it...thank you!

Ann,

What, please, is a Gallette? And would you share your recipe? They look wonderful from your picture! Here in Utah, I just made a rhubarb pie from the last of my frozen rhubarb (100% rhubarb pie, because I, too, am a rhubarb "purist"). My 5 rhubarb plants are growing, but are not yet ready to harvest. When they're ready to pick, I'd love to try the Gallette.

Thanks in advance for you recipe. And...is a Galette a pastry, or what? It looks kind of like a breakfast sweet bread, but I can't tell....and it certainly looks yummy!

Beth, a galette is just a more rustic pie. Open faced. You just roll out a bottom crust. Put the filling in the middle and then fold up the sides over the edge of the filling. Leave a hole in the centre. I use the same recipe for the galettes that I use for the pie.

Rhubarb Pie

Source: Madame Benoit Cooks at Home 1978

4 cups rhubarb, cut in to 1/2 inch pieces

2 eggs

1/2 cup white sugar

1/2 cup brown sugar

3 tablespoons flour

pinch of salt

juice of 1/2 small lemon

1/2 teaspoon vanilla

pastry for two crusts

1 tablespoon sugar

Roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450ðF oven on bottom shelf for 15 minutes. Reduce heat to 350ð and move pie to middle of the oven. Continue baking for 25 to 35 minutes.

Butter Lard Pastry Crust

==================
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water, or more as needed

(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)

Mix flour with salt, and cut in butter and lard.

You can cut the butter/lard in using the food processor or with a
pastry blender.

Or you can use a box grater for the butter.

Put flour mixture in bowl and add water mixing with a fork until pastry
comes together. Form in to a ball and cut in two pieces. Form each
into a round flat disc and refrigerate for 1 hour.

NOTE: Can be made with all butter

The secret to a good crust is to not over-handle the dough.

Mmmmmmmmmmmmmm.... can almost smell it. I have to try growing it again. I had planted it two years in a row and the plants came up as the wrong sex or something. They never developed properly. Our standard in the spring was just stewed rhubarb. We'd have it like applesauce with a meal or a small dish as dessert. Your galettes are above and beyond.

Thanks, Ann. Your pie crust recipe looks very similar to the one I have used for 30+ years from the Joy of Cooking....So this should be easy to do.

I have never added eggs to the rhubarb filling...In addition to the granulated sugar, I've always added a bit of flour to ensure sufficient thickness in the rhubarb filling (for pies). Does the addition of the eggs thicken the filling? Does it change the taste of the rhubarb filling?

Looking forward to giving this a try. Thanks much for sharing!

That looks so delicious! I have written down the recipe to make soon. I live in northern Mich. and my rhubarb is a foot tall and ready for pickin'....can't wait for some!

Yum. I wonder if I can grow rhubarb in So. Cal....