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19 Apr, 2020

Rhubarb Galette

I love the concept of a galette, its basically a fool-proof way to make a misshapen pie. This recipe is so simple but serves up something that is oozing deliciousness, with the sharpness of the rhubarb perfectly balanced with the sweet orange juice and honey.


I’ve been trying to perfect a vegan, gluten free pastry and I think I’m finally there. And there was no better way to celebrate than this delicious (should have made a bigger on) Rhubarb Galette. There is surprisingly little sugar in this recipe, helped by the fact that my oranges I used in my honey syrup were particularly sweet and the rhubarb wasn’t too sharp. The outcome is a truly delicious one.


180g Doves gf plain flour
120g Biona sunflower spread
1 pinch Malden sea salt
2 tbsp Iced water

For the filling
3 rhubarb sticks
Juice of 1 orange
2 tbsp honey

Rub the flour, salt and sunflower spread together to form fine crumbs. Gradually add the iced water to form a dough.

Line a baking tray with baking paper. Roll the dough into a 4mm thick circle and place in the fridge to chill.

Prepare the rhubarb by slicing 3cm long pieces on the bias. Set aside.

Combine the juice of 1 orange with the honey and simmer to create a syrup.

Take the pastry from the fridge and place the rhubarb in the centre, making whatever pattern you chose from the pieces, leaving a 3cm gap around the edge. Fold over the pastry to the centre leaving the centre of the galette open. Pour half the syrup over the rhubarb and cook at 180 degrees for 20 minutes. Remove from the oven and brush the pastry with the syrup and pour in the remaining syrup in the centre. Cook for a further 20 minutes until the pastry is crisp and golden.

Serve warm with your choice of cream (I recommend Oatly single cream) or yogurt, it’s great with coconut yogurt.