Rhubarb galette recipe | Gourmet Traveller

Ingredients

• 200 gm caster sugar
• Juice of ½ lemon
• 800 gm rhubarb stalks (about 1½ bunches), trimmed and cut into 7.5cm lengths
• Demerara sugar, for scattering
• Vanilla ice-cream or cream, to serve
• Sweet pastry
• 250 gm (1⅔ cups) plain flour
• 60 gm pure icing sugar, sifted
• 100 gm chilled butter, coarsely chopped
• 2 egg yolks, plus 1 beaten egg for eggwash
• Hazelnut base
• 80 gm peeled and roasted hazelnuts
• 50 gm caster sugar
• Finely grated rind of 1 lemon