Rhubarb crème fraîche galette

Name: Rhubarb crème fraîche galette
Total time: 55 min
Ingredients: 300 g gluten-free pastry – Nici used I Love Food's gluten-free sour cream pastry; 250 g rhubarb, cut into 4cm lengths; 3 tbsp raw sugar, plus extra to sprinkle; Zest of 1 orange, plus extra for garnish (optional); 1 medium egg, separated; 3 tbsp ground almonds; 4 tbsp crème fraîche; 1 tbsp caster sugar; 2 tsp vanilla extract

www.nzwomansweeklyfood.co.nz

This clever rhubarb crème fraîche galette emulates the famous combination of rhubarb and custard, enclosed in a golden pastry shell.

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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Ingredients

300 g gluten-free pastry – Nici used I Love Food's gluten-free sour cream pastry
250 g rhubarb, cut into 4cm lengths
3 tbsp raw sugar, plus extra to sprinkle
Zest of 1 orange, plus extra for garnish (optional)
1 medium egg, separated
3 tbsp ground almonds
4 tbsp crème fraîche
1 tbsp caster sugar
2 tsp vanilla extract