Technically this is an original recipe. But like all dishes, its initial creative spark came from a patchwork of ideas. The pivotal concept, pairing rhubarb with raspberry, came via David Lebovitz, who posted a link to Lottie and Doof, who got it from Bon Appetit. With rhubarb on hand and some of last year’s raspberries hogging precious freezer space, I took a peek at the recipe. The ingredients were simple enough, but the instructions called for cooking and cooling the filling before baking. I’m lazy. This was not about to happen on a Sunday afternoon.
So, I turned to a simple Raspberry Pie recipe, thinking I’d just substitute minced rhubarb for a good portion of the berries. Meanwhile, a bottle of Mexican vanilla called from the cupboard and an orange on the counter begged for attention. I’m not sure how the almonds nosed their way into the dish, but they did. And I’m glad.
Before adding three new ingredients to the dish, I double checked my instincts with the Flavour Bible. The two main fruits go well together, so we were off to a good start. Delving further, I reaffirmed both rhubarb and raspberries pair with vanilla, as well as orange. Orange, in turn, pairs with vanilla. Vanilla conveniently pairs with almost everything, including the three fruits in question. And almond? This nut goes with all items on the list. Phew! It’s like a game of Rock Paper Scissors, only nothing beats anything and everybody at the table wins not matter what’s thrown down.
Confused? Don’t be. Just one bite and you’ll get it.
Putting the theoretical combination to the test, I gave a slice to my lemon-pie-loving father. Not having much of a sweet tooth, he’ll tell you straight up whether or not he likes the dessert. I have yet to sway him with a chocolate dish, but won him over on this one. Two bites in Dad suggested we forego the customary Father’s Day lemon meringue pie and have this instead. With an endorsement like that I think it’s safe to say this creation could well nab me first place at the upcoming Christie’s Corner bake off.
“Bake off?” you ask, bouncing with anticipation. “What bake off?” Ah, that’s another story for another day. For now, grab a slice of rhubarb and raspberry galette – before it’s all gone.
Recipe: Rhubarb and Raspberry Galette
Summary: Raspberries, a hint of orange and a layer of frangipane makes this rhubarb galette an instant hit.
Ingredients
Pastry
- 1 recipe of your favourite pie crust dough
- 1 tbsp milk
- raw sugar
Frangipane Paste
- 1/2 cup ground almonds
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 tbsp orange zest, finely grated
Fruit Filling
- 3 cups rhubarb, diced in 1/4 inch pieces
- 1 cup raspberries (fresh or frozen but unthawed)
- 1/4 cup flour
- 3/4 cup sugar
- 2 tbsp minute tapioca
- 1 tbsp vanilla
Instructions
- Preheat oven to 400F.
- On a lightly floured board, roll the pastry dough out to form a large 10- to 12-inch circle.
- Line a large, rimmed baking sheet with parchment. Transfer rolled dough to the parchment lined sheet.
- Orange Frangipane: In a food processor, grind the almonds, 1/2 cup sugar, egg and 1 tsp vanilla to form a paste. Add the orange zest and pulse to blend.
- Spread the almond paste on the pastry, leaving a 1 1/2 to 2 inch border.
- Fruit Filling: In a large bowl, toss the rhubarb and raspberries together. Add the flour, sugar, tapioca and toss to coat the fruit well. Add the vanilla and toss again.
- Assembly: Spoon fruit filling evenly over the frangipane paste. Fold the pastry edge over to form a rim. Brush the top of the pastry rim with milk and sprinkle with raw sugar. Bake for 35 to 40 minutes or until the crust is golden and the filling is bubbling at the edges.
- Allow to cool before eating. Can be eaten plain, or with vanilla ice cream, whipped cream or creme fraiche.
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{ 14 comments… read them below or add one }
Oooo, pretty! I like.
Thanks. I was surprised how red the filling was — and without a drop of food colouring.
Hi Charmian,
I say bring both this wonderful creation and some lemon pie to Father’s Day.
You are right, Dad loved it and raved about it while at our place for supper last night. You have a real winner here!!
Love,
Robin
I’ll bring both but it was pretty gratifying to get the thumbs up from Dad on something that isn’t lemon pie.
I just love your pies :X .. wish I could find rhubarb
Ari’s simple cake recipes´s last [type] ..Cinnamon cookies recipe for children
Oh, no! You can’t find rhubarb? Tragic. I hope to freeze some for the winter — that is, if I don’t use up all the fresh stalks first. Hope you can locate some soon.
I love how one little switch can change the world! Or at least the pie!
So true. I was really surprised at how much I liked this combination. And the orange and almond really added to the mix.
Pie just might be the culinary contribution to world peace. Happy people don’t fight and you can’t be unhappy with a good piece of pie.
Yum. I might venture back into the kitchen today and pastry was on my mind.
Cheryl Arkison´s last [type] ..Enforcement
Nice to see you back. This is an easy recipe, even with the added step of the frangipane. One of those recipes that is worth making from scratch.
Wow! I can now also see the mothers day- fathers day parallel in these desserts (and us!)
Now tell me, do you think any of the components can be made in advance?
Great question, Jacqui. The individual steps can be done ahead of time. You can make the dough and store it in the fridge for up to two days, or freeze it if you need to store it longer. You can make the frangipane the day before and refrigerate it, but it only takes a minute to make so I would do that while the oven preheats. You can also prep the fruit ahead of time and pre-mix the dry ingredients. If you have all that done ahead of time, it takes about 10 minutes to assemble.
Great idea for a quick homebaked treat for Father’s Day, Fourth of July (or Canada Day up here) or any occasion where you’re strapped for time.
dear Christie, your blog is full of wonderful food and lovely photos.
I am really enjoying it.
Thanks so much! I appreciate your kind words and that you’ve taken the time to write a comment. It means a lot!