Rhubarb galette recipe
The more rustic it looks, the better.
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Cooking tools:
- Food processor
- Rolling pin
- Pastry brush
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Slotted spoon
- Colander
- Measuring cup
- Measuring spoon
- Plate
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
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