Rhubarb-Raspberry Galette

Rhubarb-Raspberry Galette
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network