Rick Stein's Rhubarb Galette Chez Panisse
Bringing together tart and sweet rhubarb with buttery pastry, Rick Stein's Rhubarb Galette as seen on his BBC series, The Road to Mexico is an easy but impressive dessert.
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Cooking tools:
- Food processor
- Baking parchment
- Rolling pin
- Baking sheet
- Oven
- Pastry brush
- Saucepan
- Fine-mesh sieve
- Cooling rack
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spoon
- Pastry cutter
- Kitchen scale
Ingredients
- 225g plain flour
- a pinch of salt
- 170g cold, unsalted butter, cut into 1cm cubes
- 80ml ice-cold water
- 500g rhubarb, cut into 6cm long batons (save any trimmings_
- finely grated zest of an orange
- 200g granulated sugar
- juice of ½ an orange
- 1 tbsp muscat dessert wine
- 30g unsalted butter, melted
- 30g caster sugar
- 2 tbsp sugar, for the glaze
- vanilla ice cream or whipped cream
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