‘Tis the season for rhubarb. And bread dough still, right? And you know that strawberry and rhubarb are a thing, no? It’s also the season of galettes and tarts, pies and cobblers. Crisps, pandowdies, crumbles and every combination of fruit and crust – top, bottom, crumbled, cut, laid down in rounds.
I remember a friend of mine, W exasperated with his wife and I going on and on about baking one thing or the other. He asked ‘What’s the difference between all these things, sef?’ They all taste the same. And as we waxed lyrical about texture and crust to fruit ratios, we just walked on. By. And so ended the conversation.
Ingredients
- Dough – use your favourite bread dough recipe – sweet or not or stick with the original. I used a dough similar to this foccaccia
- 1 cup Strawberry cardamom jam
- 1 boiled lemon shell
- 450g/ 1 pound rhubarb, washed and cut into 1 inch pieces and tossed in sugar
- Ginger jam glaze
Directions
- Make the strawberry lemon puree
- Blend strawberry cardamom jam with boiled lemon shell till almost smooth. Taste and adjust sweetness if required
- Preheat the oven to 180 degrees Centigrade
- Prep the dough and top with the rhubarb
- I made this in a skillet. First I greased it then I worked my dough into it
- Make a lip all around
- Generously spread the strawberry jam – lemon skin puree over the dough
- Top with the rhubarb pieces however you like – I tried to do a pattern which wasn’t as successful as I imagined
Spoon the ginger glaze over the rhubarb in liberal amounts
- Bake in the centre of the oven till the edges are golden – thirty to forty minutes or till the galette is cooked and bronzed
- Remove from the oven and turn the broiler on. Set under the broiler, 2 – 3 minutes, about 4 – 6 inches from the broiler
- Remove and let rest for five to ten minutes
- Cut wedges and enjoy with some vanilla icecream
