Rhubarb-Raspberry Galette

Rhubarb-Raspberry Galette
Photo by Scott Phillips


  • 3 Tbs. flour
  • ¼ tsp. salt
  • 1-½ lb. rhubarb
  • Sugar for sprinkling
  • 6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
  • 10 oz. (2-¼ cups) all-purpose flour
  • Melted butter for brushing
  • + 4 more ingredients
    • 1 to 1-¼ cups sugar
    • ½ cup ice water
    • 1 tsp. sugar
    • 1 cup raspberries

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes. Line a baking s...

View full recipe at Fine Cooking


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