Blueberry Rhubarb Galette
The combination of Blueberry & Rhubarb makes one of our favorite pastries, and Oxymels, or herbal vinegars, mixed in the fruit filling make the best galettes and pies. We love the rustic, freeform...
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Cooking tools:
- Food processor
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
- Chef's knife
- Cutting board
- Refrigerator
- Spoon
- Kitchen timer
- Oven mitt
- Cooling rack
- Saucepan
Ingredients
- 6 tablespoons (¾ of a stick) very cold unsalted butter, diced into cubes
- 1 ½ c all-purpose flour
- ½ tsp fine kosher salt
- ½ TBS sugar
- 3 TBS very cold vegetable shortening, cut into pieces
- 3 to 4 tablespoons (about ¼ cup) ice water
- 4 c fresh blueberries
- 1 c fresh rhubarb, finely chopped
- 2 teaspoons orange zest
- 1 TBS
- RR&Co Cranberry & Spice Oxymel
- ⅓ to ½ c sugar
- 2 tablespoons
- quick-cooking tapioca
- 1/8 teaspoon salt
- 1-2 TBS milk
- Sugar for sprinkling on pastry
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