Last updated on May 6th, 2017
Pucker up, my friends — rhubarb season has arrived!
I think you’ll love this rustic dessert. I used buttery Pâte brisée sucrée for the crust, and tart red rhubarb for the filling. And to make the rhubarb glisten, I brushed the diced stems with warmed currant jelly. The final product is neither too tart nor too sweet. It’s just…perfectly perfect.
A note about rhubarb. This easy-to-grow, cool-weather perennial comes in two colors: green and red. Pictorially speaking, the green variety is better suited for covered desserts like pies and crisps. The red variety is preferred for tarts, galettes, and other subjects in which the stems are on display.
Yadda-yadda-yadda. Let’s make our galette!
To start, grab 2 pounds of trimmed rhubarb…
And roughly dice the stalks into 1/2- to 3/4-inch pieces.
Next, in a big blue bowl, whisk together 3/4 cup of sugar…
And 2 tablespoons ground “instant” tapioca. If you can’t find ground tapioca at your local market, just do what I do, and buy a small box of “Minute” tapioca, and grind it in your blender or spice grinder. Tapioca absorbs rhubarb juice like nobody’s business.
Add the diced rhubarb to the sugar mixture, toss to coat, and let the stems macerate (exude their juices) for 15-30 minutes.
Meanwhile, take some Pâte brisée sucrée (here’s the recipe)…
And roll it, on a lightly-floured surface, into a 12-inch diameter circle.
Two dough-notes for you: For the easy rolling-out of dough, I use a canvas pastry frame (details here) and a French rolling pin (details here).
Transfer the dough to a rimless, parchment-lined baking sheet. Or, use an ordinary baking sheet, turned upside down. No rim means easy sliding onto a wooden board later on.
Pour the rhubarb mixture onto the dough, leaving a 1-inch border all around.
Then fold the border over the filling, making pleats every 2 inches or so.
These next 2 steps are entirely optional: Brush the edge of the dough with beaten egg…
And sprinkle the egg-brushed edge with demerara sugar.
I think this tart is ready for the oven!
Bake in a preheated 375°F oven until the crust colors slightly, and the rhubarb filling bubbles — 40-45 minutes. Transfer the baking sheet to a wire rack.
I forgot to take a picture of this next step: Put 2 tablespoons red currant jelly in a small custard cup, add 1/4 teaspoon of water, and heat in the microwave until the jelly melts — about 20 seconds.
Give the jelly mixture a quick stir, and then brush it all over the still-warm rhubarb. The jelly will give the stems a brilliant sheen!
When cooled to room temperature, slide the galette onto a wooden board for easy slicing.
And then devour the ENTIRE galette while no one is watching. Or, if you are feeling generous, share it with friends or family. It’s screamingly-delicious all by itself, or topped with ice cream, clotted cream, or whipped cream.
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This sexy seasonal dessert is neither too tart nor too sweet. It's just perfectly perfect! Serve it as is, or toped with ice cream, clotted cream, or whipped cream.
Ingredients
- 3/4 cup sugar
- 2 tablespoons ground "instant" tapioca (or, use tapioca starch)
- 2 lbs rhubarb stems, trimmed and roughly diced
- 1 recipe Pate Brisee Sucree (sweet French pastry dough)
- Optional for decorating the dough: 1 beaten egg, and 1 teaspoon Demerara sugar
- 2 tablespoons red currant jelly
Instructions
- In a large bowl, whisk together the sugar and tapioca. Add the rhubarb, and toss to coat. Let the rhubarb exude its juices for 15-30 minutes. Center the oven rack; preheat oven to 375°F.
- On a lightly-floured surface, roll the dough into a 12-inch-diameter circle. Transfer the dough to a rimless, parchment-lined baking sheet (or, use a rimmed baking sheet turned upside down). Pour the rhubarb mixture over the dough, leaving a 1-inch border all around. Fold the border over the filling, making pleats every 2 inches or so. If desired, brush the pastry with beaten egg, and sprinkle the egg-brushed edge with Demerara sugar.
- Bake until the crust colors and the rhubarb bubbles -- 40-45 minutes. Transfer the baking sheet to a wire rack. Meanwhile, put the currant jelly in a small custard cup, and add 1/4 teaspoon water. Heat in the microwave until the jelly melts -- 30-60 seconds. Stir the mixture, then brush it all over the still-warm rhubarb. When cooled to room temperature, slide the galette onto a wooden board for easy slicing. Serve with ice cream, clotted cream, or whipped cream.
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Marianne says
I am embarrassed to say that in my entire life I have never tasted rhubarb! It seems to be one of these foods that people either love or hate. I have not been avoiding it, but my mother just never used it and I’ve never encountered it. Wish I lived across the street from you, I’d sneak a taste! It does look good!
Addie Bambridge says
Hi, Kevin – I froze some of your pate brisee dough a while back (you said I could!) – is that the same as your pate brisee sucree? Doesn’t sound like it to me – does that mean I need to make a new, different batch of dough if I want to make this recipe?
Cheers,
Addie
Addie Bambridge says
P.S. And I think I speak for all of us on your blog when I say please give your Mom a rousing HAPPY MOTHERS’ DAY from all of us for giving us such a wonderful and entertaining chef, gardener, decorator, humorist, dog rescuer and the rest.
Hope some is giving her a very special day!
Addie
Addie Bambridge says
Oops – meant to say “someone”
Kevin Lee Jacobs says
Hi Marianne – Rhubarb is wonderful. Give it a try!
Hi Addie – I suspect the Pate Brisee you made and froze would work out just fine for this recipe. Thanks so much for your kind words!
Marcia says
Don’t have any rhubarb right now, but I wanted to tell you that I made those English Muffins this week. It was a monumental task. First I realized that my yeast was dated 2010. Then I had to order the rings for the muffins, but it all came together, even got the oven temp problem fixed. They weren’t as brown and I only baked them on one side, but they were really good. And all the bubbles showed up. Thanks.
Carole Mathieu says
I inherited an established rhubarb plant with the purchase of our home years ago but have made embarrassingly little use of it. I should try some of your delicious-sounding recipes for it. Meanwhile, I made your chive pesto and used it on toasted squares of homemade french bread layered with tomato sauce and mozzarella. Very good! It’s a nice springtime alternative until my basil plants become bushes.
Beverly, zone 6, eastern PA says
Beautiful and creative. My mouth is watering.
Love these photos.
Mary says
I am saying hello, since I just found your blog recently. I can’t actually remember how I got here (it could have been looking for gluten-free, or shade gardens, or old houses) but I plan to hang around.
All the recipes I’ve checked out look scrumptious, this one included.
I would like to second Addie’s post-script!
Joan says
Hello Keith,
Where are you able to purchase 3 1/2 inch pots for African Violets? It seems to no longer be available through green houses that sell violet plants; like they used to. I have looked online, however, they only sell the 3″ or 4″ pot. I want to find some 3 1/2″ pots if possible.
Thanks for any suggestions. I am a grower and hybridizer of Violets for over 40 some years.
Thanks,
Joan
Mary in Iowa says
Mouthwatering! Stopped just short of drooling down my chin and went right out and pulled the first rhubarb of the year. I’m out of currant jelly, but may use raspberry. Or I may make those wonderful puff pastry squares you posted earlier. Decisions, decisions. Or … I could make them both and share with the neighbors. It’s expected to start raining and keep it up for several days, so I see a lot of cooking and baking time coming up this week. Suspect I’ll be referencing KLJ more than once. Have a great week!
Michelle Sutton says
Wow, that looks amazing. You keep topping yourself!
Frantique says
I and my family and friends just love rhubarb. I will try this since I really don’t make typical pie crust very much and the pre-made stuff leaves a lot to be desired. My rhubarb is simply beautiful after feeding it fresh compost and plenty of water last year during our abnormally DRY summer.
Rhubarb sauce is also a favorite on plain Greek yogurt or ice cream and on walnut waffles – Yum!
Anymore rhubarb recipes????
Thanks for keeping us anxiously awaiting your next column.
Kim Warner says
how do you know when rhubarb is ready for picking?
Kevin Lee Jacobs says
Hi Kim – You can harvest stalks when they are at least 10 inches long. More details in this old post o’ mine: How to Plant, Grow, and Harvest Rhubarb.
Carol Samsel says
OH!!! This is what I need for a family gathering next weekend!! Perfect timing ♥
LANA says
DITTO ON ADDIE’S COMMENT!!!!! YOU DID SAY SPEAK UP YOUR MIND, SSOOOO, THE BEAUTIFUL RHUBARB GALETTE ‘PRINT ‘VERSION HAS THE PICTURE WITHIN THE FRAME FOR PRINTED VERSION , BUT IT DOES NOT PRINT WITH RECIPE ? I HAVE STARTED K.L J. FOLDER WHIT ALL YOU SHARE WITH US, AND IS MOST USED OF ALL C. B. ‘S I HAVE ! THANK YOU, FOR BEING KEVIN I KNOW. LANA
Nancy Fopeano says
I am salivating just looking at the pictures. LOVE Rhubarb! I make rhubarb sauce – like applesauce – and use it to line the bottom of a variety of fruit tarts throughout the Spring and Summer. It’s great with apples, blueberries, pears, plums, peaches, etc. – just smear a nice layer on the bottom crust and then assemble the fruit as usual. It provides a nice additional layer of flavor and a great contract to sweet fruits.
Montana Channing says
and for those of you with an infestation around your classic houses of Japanese knotweed or bamboo as we call it up here in the hinterlands of Maine, DON’T TRY TO BEAT IT – EAT IT. that’s not a rude comment but tender shoots of knotweed when they come up in the spring (up to about 15″ high) can be made into a sauce just like rhubarb. i have served it many times and told guests it was rhubarb and they couldn’t tell the difference. if you are a conisseur (sp?) of rhubarb and bamboo as i’m sure kevin is, you CAN tell the difference but it’s such a delicious way to rid yourself of such a pest, it doesn’t matter. you can also eat the six inch high shoots cooked just as asparagus. remember you will need a lot more as rhubarb stalks are solid and bamboo is hollow..
I do much of the gardening at the Maine Organic Gardeners and Farmers Association Common Ground Education Center in Unity Maine and a few years back put in about 40 hills of rhubarb which lets me freeze about 60 or so pounds to serve to the 2000+ (that’s not a typo) volunteers at our Common Ground Country Fair in September (23, 24, 25 in 2016). We make strawberry rhubarb smoothies and crisp and cobbler and sauce with it. A very versatile fruit and so easy to grow. Give it lots of s**t – it’s a heavy feeder or organic compost.
Love your site Kevin. Found it through Restoring Ross.
Betty-Anne says
Thank you for a fresh new recipe for Rhu.barb. Made it today and was delicious. Taking some to my 96 year old mother-in-law tomorrow!
Carolyn says
Pretty please put the quantity also besides the weight. Like 2 pounds rhubarb equals how many how cups chopped rhubarb?
Kevin Lee Jacobs says
Hi Carolyn – Plan 4-5 cups of diced rhubarb. (In all honesty, it’s difficult to measure rhubarb by volume. Two cups for one cook can be 4 cups for another, depending on how thick the stalks are, and how fine the dice!)
Alison says
I am having troubles getting this to turn out right, but I am determined! The 2 times I’ve made it, the rhubarb in the top of the pile is dry and doesn’t cook because the juice is on the bottom of the pile. I have not had tapioca either time. The first time I used a little flour and the second time cornstarch. Could this be the reason?
Kevin Lee Jacobs says
Hi Alison – I can’t imagine why the rhubarb on top is not cooking properly. Perhaps your stalks are thicker and tougher than mine. If this is the case, my best advice is to dice the stems finely. Also, do give the tapioca a try. It will thicken the juices — and help them to adhere — much better than flour or corn starch.
Anne in VT, zone 4/5 says
Thank you Kevin. Paul does not like rhubarb, but guests do so he will have to do without dessert. One plant has been dug and divided ready for the garden club’s plants sale. One plant is more than enough. Spring is S-L-O-W up here; I hope you are ahead.
Best wishes,
Anne
kathy passie says
Awesome and simple recipe.. Rhubarb is one of my MOST favorite things, I make pies, crisps, relish, sauces for meats, especially pork, cakes and more..and, it freezes beautifully so I can get my rhubarb fix when it’s out of season! Thanks for sharing!! LOVE your blog!!
Laura Tarbous says
Hi Ken, Silly question here… I was going to treat myself to a new rolling pin and pastry cloth – the ones you suggest. The rolling pin is 20 1/2″ long and the pastry cloth set up says it is 20″ x 20″. Are you able to fit the rolling pin between the frame that stretches the pastry cloth?
I’ve grown rhubarb forever and am anxious to try your Glazed Rhubarb Galette recipe.
I love your blog, btw…
Kevin Lee Jacobs says
Hi Laura – Yes to both of your questions. You don’t have to use the metal “frame” part of the cloth unless you want to. I simply insert the wooden dowels that come with the cloth, and then hook one end of the cloth over my cutting board. (Hard to explain in words; I think you’ll understand once you’ve received the pastry frame!)
Bonnie says
Kevin, thanks for this. Should the juices from the rhubarb be drained before placing in the pastry?