Rick Stein’s Rhubarb Galette | Great British Food Awards
www.greatbritishfoodawards.com
In a food processor, pulse the flour and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just...
Ingredients
- 225g plain flour
- Pinch 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 ½ orange
- 1 tbsp muscat dessert wine
- 30g unsalted butter, melted
- 30g caster sugar
- 2 tbsps sugar, for the glaze
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