Rhubarb & Almond Galette - Foodland
Instructions - For pastry, place flour, sugar and salt into a medium bowl and whisk to combine.
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Cooking tools:
- Rolling pin
- Baking sheet
- Parchment paper
- Plastic wrap
- Pastry brush
- Oven
- Refrigerator
- Mixing bowl
- Whisk
- Microplane
Ingredients
- 200g plain flour
- 25g raw caster sugar
- Pinch of salt
- 115g cold butter, diced
- 60ml ice cold water
- 1 egg, beaten
- 2 tbsp demerara sugar
- 350g rhubarb, cut into 4cm lengths
- 1/3 cup raw caster sugar
- 40g almond meal
- 25g caster sugar
- Zest from 1 orange
- 2 tbsp raw caster sugar
- Double cream
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