Turns out, they are the best raspberries I’ve ever eaten, and on top of that, they are extremely prolific! I knew they were an ever-bearing variety, but I had no idea that we would be harvesting berries for four months. If you love fresh raspberries, do yourself a favor and plant some canes. As an added bonus, both honeybees and bumblebees go crazy for these flowers, and an ever-bearing variety will provide a longer foraging season for them.
In late spring we enjoyed our first strawberry rhubarb tarts, and oh how delectable they were! But since strawberry season is so short, and rhubarb goes on producing like there’s no tomorrow, I decided it was time to look for some alternative rhubarb pairings.
The Raspberry Rhubarb Galette was born, and the recipe was a success! Simple and rustic, yet quite beautiful. It’s tangy, sweet, crunchy, gooey… very satisfying. The only thing that could make it more delicious would be a heap of vanilla ice cream.
Raspberry Rhubarb Galette
This recipe is gluten free as given, but can be made with any wheat pie dough.
- Dough for two 9″ pie crusts, to split into 4 smaller ones.
- 1 lb rhubarb stalks, cut into 1″ pieces
- 1 cup fresh raspberries
- 3 Tbsp flour (I used tapioca)
- 1 cup unrefined cane sugar*
- 1/4 tsp sea salt
- 1 Tbsp melted butter
- coarse raw sugar for sprinkling
- Make pie dough as per recipe instructions.
- Line a large baking sheet with parchment paper. Divide dough into 4, and roll out into 4 separate discs, about 8″ in diameter, about 1/8th inch thick. If using gluten free pie dough, use parchment paper as your rolling surfaces and flip the discs often, dusting the dough lightly with flour to keep it from sticking. Move the discs onto the lined baking sheet and allow to rest in the refrigerator.
- Preheat oven to 400°F
- In a medium sized mixing bowl, prepare raspberry rhubarb filling by combining rhubarb pieces, raspberries, flour and cane sugar. Fold ingredients together, taking care not to smash the raspberries completely. Allow this mixture to rest for 25 minutes.
- Remove dough discs from the refrigerator. Working with one galette at a time, place a scoop of the filling (about 1/2 cup) into the center of the disc, and spread it out leaving a 2″ gap around the edge. Fold the dough over the filling, pleating as you work your way around. When you’re finished, pour the remaining liquid that’s in the bowl over the crimped galettes.
- Brush the dough edges with melted butter (fingers work fine) and then sprinkle the coarse raw sugar over the whole galette.
- Bake until pastry is golden brown and the filling is bubbling, 30 to 45 minutes.
- Allow to cool slightly before serving.
Makes about 4 servings.
*I don’t recommend reducing the sugar in the recipe or it will be too tart.