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  • Rhubarb galette with clotted cream
Rhubarb galette with clotted cream

Rhubarb galette with clotted cream

Brought to you by: OcadoLife
    4 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

 We love how rhubarb keeps its pink hue and gorgeous freshness when baked.

 

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Ingredients

  • 2 tbsp semolina or polenta
  • 1 egg, (or 2 tbsp milk) plus 1 egg yolk for the pastry
  • 3 tbsp demerara sugar
  • 100g clotted cream, to serve
  • 250g plain flour, plus extra for rolling
  • 100g caster sugar, plus 3 tbsp for the pastry
  • 150g cold unsalted butter, diced
  • 750g rhubarb, sliced into 2cm pieces

Method

Step 1

Put the rhubarb in a mixing bowl and sprinkle over 100g sugar. Toss to coat and place in a colander or sieve set over the bowl – the sugar will pull some moisture from the rhubarb to help avoid soggy pastry later.

Step 2

Meanwhile, make the pastry. Put the flour, 3 tbsp caster sugar and a pinch of salt into a mixing bowl and use your fingers to combine. Add the diced butter and rub it into the flour with as light a touch as possible to help stop your pastry becoming tough.

Step 3

Once it looks like breadcrumbs, mix the egg yolk with 3 tbsp cold water and add 4tbsp of the mixture to the bowl. Stir it in quickly – you want the crumbs to start sticking together. If there are any dry areas add a few more drops of the egg mix. The pastry should come together, but it shouldn’t be sticky at all.

Step 4

Tip onto your work surface, giving it a very quick knead. Shape into a disc, wrap in clingfilm and chill for 30 mins. Line a baking sheet with baking paper and set aside.

Step 5

Take the pastry out of the fridge, lightly dust your surface with flour and roll the pastry into a big circle about 3mm thick – trim it into a neat circle or keep the rustic edges. Carefully lift the circle onto your baking sheet.

Step 6

Sprinkle the semolina over the middle of the pastry, leaving a 5cm border all the way around the edge. Place the rhubarb on top of the semolina.

Step 7

Beat the egg and brush over the pastry border. Start folding the pastry up, then rotate and continue folding, making a little overlapped area all the way round.

Step 8

Chill the galette in the fridge for 30 mins to re-set the pastry.

Step 9

Preheat oven to 180°C/160°C fan/gas 4 before taking the galette out the fridge. Use a little of the beaten egg to glaze the pastry and sprinkle over the demerara sugar.

Step 10

Put the galette in the oven to bake for 30-35 mins until the fruit has cooked down and pastry is golden and crisp.

Step 11

Allow to cool a little before slicing and serving with a dollop of clotted cream.

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