I’m fighting against the seasonal clock to make as many rhubarb infested treats as possible. The window is short. Too short. I nearly broke out in sweat on a cool 70° morning at the farmer’s market this week. Was I late? Where’s all the rhubarb? Oh, it was there alright. At the very last stand.
Right across from the flowers I snatched up to keep our last couple of weeks in Oak Park, in what should be our box-filled condo, pretty. I guess you could say we haven’t started packing yet.
There’s too many people to see, projects to finish, and galettes to bake. Case in point. This little gem is semi-healthy. I prefer galettes to be rustic and wheaty. So I’ve snuck in some oat and wheat flour without compromising that delicate flakiness we all love. Just beyond the crust sits tart rhubarb and sweet strawberry and orange. They come together to make a beautiful marriage. Complimenting each other every bite of the way. Oh, and some homemade ice cream on top. Why not? Makes perfect sense to me.
- Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.
- Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)
- Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.
- Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.
- Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.
- In a bowl, add rhubarb, strawberry, orange juice, sugar, flour, and nutmeg. Stir and set aside.
- Meanwhile, divide dough into 4 equal pieces. On a well floured surface, roll each out into a circle, about 1/8-inch thick.
- Add rhubarb mixture into the center of dough, leaving about a 2 1/2-inch border all the way around. Fold dough around the fruit mixture, pressing gently to adhere the folds. Brush edges of dough with egg, and sprinkle with turbinado. Transfer to freezer for 10 minutes.
- Bake until crust is golden brown and juices are bubbling, 35 to 40 minutes. Allow to cool. Serve warm or at room temperature with a scoop of homemade vanilla ice cream. Duh.
• I make this crust the same way I make my normal pie crusts. For a how-to video click here.