Posts tagged rhubarb
Rhubarb, Plum & Rose Petal Galette
Rhubarb, Plum & Rose Petal Galette

I've been on a bit of a baking spree lately. While searching for a job in Missoula, I have been pouring over recipe books, cooking shows and blogs.. like, a lot. One thing that's been popping up on my feed lately are galettes. Galettes are the perfect year round food. They can be fresh and berry filled in the warmer months, or hot and comforting when it's colder. It's surprisingly easy to make and everyone will think you're so fancy if you bring this for your next bbq.

On another note, please let me know if these recipe instructions make sense. I'm starting to bake more and the directions are a lot more complex. If you have any suggestions or feedback, feel free to comment below!! 

Spencre xx

Ingredients 

Crust

1 1/4 cups all purpose flour
1 tbs sugar
1/4 tsp salt
7 tbs chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons ice water (or more)
1 beaten egg (for brushing)

Filling 

3 cups rhubarb, peeled and cut into 1 inch pieces
4 plums, pitted and cubed
1 cup dried or fresh rose petals
1 cup raw sugar

Creme

8 oz sour cream or crème fraîche
3 tsp rose
1/2 tsp vanilla extract

Method

Whisk flour, salt and sugar together. Add butter, then mix together with your hands, until dough is course and crumbly. Add 2 tablespoons of water and continue to mix with your hands, adding more water if dough is dry (I added about 5). Once dough is sticky, form into a ball then roll out in a small disk form. Wrap with plastic wrap and keep in fridge for 2 hours or overnight. 

Filling 

Wash and peel rhubarb. Cut the stalks length wise, then in half before cutting inch long pieces. Place rhubarb in a medium size bowl along with rose petals and plums. Mix in sugar, cover and let sit for 30 minutes to an hour. 

Preheat the oven to 350˚. Remove dough from the fridge and let it rest on the counter for about 10 minutes before rolling out. Roll dough out on a parchment paper to a 12 inch round. Transfer dough and parchment paper to baking sheet and scoop fruit onto the dough. Leave a 2 inch border of dough alongside the edges for folding. Begin crimping and folding dough around the fruit edges to decorate and contain filling. Brush beaten egg on dough and sprinkle 1-2 tablespoons of raw sugar over the galette. Bake for 1 hour or until crust has browned and started bubbling. While the galette is baking, scoop sour cream into a small mixing bowl and add rose water and vanilla. Place in fridge while galette bakes. Remove galette from oven and let cool for about 20 minutes. Serve hot or cold with flavored sour cream.

 

This recipe was adapted from Bon Appétit.

 

Rhubarb & Strawberry Summer Soup
Rhubarb & Strawberry Summer Soup

This past weekend was unseasonably cold. So cold that my fingers were numb and they remained that way the entire morning. I've been back in Kalispell this weekend, making coffee in an old, converted horse trailer at a soccer tournament just outside of town. The cold weather was seemed to be a reflection of everyone's attitude all weekend and people were damn rude. My co-worker, Kate, and I huddled up together in the little metal wagon and did our best to navigate the bad attitudes and flying paper cups that the wind picked up. My wool scarf was wrapped around my head like it was mid winter and I struggled to count change for customers, my hands too frozen to function properly. 

When I got home, I buried myself beneath a heavy pile of blankets and continued to shiver from the weird weather. Somehow, it felt colder than a winter day in Montana and I couldn't get warm. Luckily, my mom, whom I'm staying with while in town, made a batch of rhubarb soup the day before, so I reheated a bowl and crawled back under the covers.

I thought it would be nice to share my mom's recipe for the soup. It's perfectly Scandinavian and can be served hot or cold. Sip it from a bowl or slather it on waffles or ice cream (or both??). Garnish it with yogurt and some fresh mint for a little extra kick. 

RHUBARB & STRAWBERRY SUMMER SOUP
RHUBARB & STRAWBERRY SUMMER SOUP

Ingredients 

2 rhubarb stalks
2 cups strawberries, hulled and sliced
1 cup sugar (More or less. Sweeten to your liking.)
1 tbs corn starch
4 1/4 cups water

Method

Wash rhubarb and peel stalks. Cut rhubarb in half, cut lengthwise then chop into inch long pieces. Pour 4 cups of water into a large pot (reserve the remaining 1/4 cup for later), add the rhubarb, strawberries, sugar and bring to a boil. Once boiling, reduce heat and simmer liquid for 15-20 minutes, or until the stalks and fruit have broken down. In a separate bowl, combine corn starch and water until smooth and mix in with the soup. Add more sugar if needed and remove from heat. Keep covered in fridge for up to one week or freeze in an airtight container.