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I've always been a huge fan of rhubarb, even as a child, and my grandma's rhubarb cake was a real treat every spring. To counter the tartness of the rhubarb in these galettes, I have used raspberry jam and healthy chia seeds, which also help to thicken the filling. According to my grandma, you can also use a good boozy jam ;)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Filling
To shape & bake
How it's done
Dough
Mix the flour, salt and icing sugar in a bowl. Add the margarine and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Shape the dough into a ball, wrap in cling film, place in the fridge for approx. 1 hr.
Filling
Mix all the ingredients in a small pan, bring to the boil, reduce the heat, simmer for 10-12 mins. until the rhubarb is soft but not mushy. Leave the filling to cool.
To shape & bake
On a lightly floured surface, roll the dough out into a rectangle, cut out 4 circles (e.g. using a muesli bowl). Spread the filling in the middle of the circle, fold up the edges. Transfer the galettes to a baking tray lined with baking paper. Melt the coconut oil, mix with the sugar, brush the galettes with the glaze.
Bake for 35-40 mins. in the centre of an oven preheated to 180°C.
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