Rhubarb-Raspberry Galette

Rhubarb-Raspberry Galette
Photo by Scott Phillips


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

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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