As the summer is slowly saying goodbye, it’s time for us to enjoy all the goodies that are in season while warm days are still with us – plums, apples, pears etc. One of my favourites is blackberries – have you ever tried pairing them with cardamom? How about cardamom and rhubarb and vanilla? We’re talking rhubarb galette with blackberries here and, trust me, you won’t regret this one.
This recipe was created for Spar Slovenija.
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Loving rhubarb since ever
When I was little my grandma would make a compote from virtually anything – apples and pears, cherries, zucchinis and, of course, rhubarb. There’s this huge rhubarb plant in her garden that’s been there since I can remember. Once I got into high school I forgot about all those plants and fruits. But as I was finishing university and started dating Peter, nostalgia crawled in and I started craving all the old foods from my childhood, rhubarb being one of them.
I can still remember the day I brought home rhubarb. I was visiting my home town without Peter and as I returned to our apartment he went crazy. Turns out he’s loved rhubarb since he was a kid – just like me.
I have to make rhubarb desserts every summer now. Not just that, we tend to buy or pick more rhubarb than we need just to make sure we can freeze some and make rhubarb galette in the winter, too. You can imagine how very sad we were this year when draught took our rhubarb.
Rhubarb galette 101 way
Rhubarb pairs well with many tastes. One of the most common combinations is rhubarb and strawberry – I’ve already created a perfect dessert for you to try if you’re into this combination: strawberry rhubarb shortcake.
Rhubarb is usually used in sweets so common pairings are with fruit. If it goes well with strawberries, it probably goes well with other berries, too, right? Yes, that’s right – you can try it with raspberries for example. Making a compote with mixed fruits could be a great idea, too. Make it with apples, rhubarb, and cinnamon. I bet you’ll love it. Here’s a quick recipe for a simple rhubarb compote – just toss in some apples and you’re good to go!
It apparently goes well with lemon, orange, and ginger, too. And mint! You might want to try making a rhubarb pie – just rhubarb – and top it with caramel and vanilla ice cream. Oh, boy.
As you can see, the sky is the limit when it comes to rhubarb galette. I’ve decided to make it with blackberries as they were just in season. I added some cardamom for an extra kick. Hope you like it as much as we do!
The things I love about this galette
-> it’s a perfect harmony of sweet and sour
-> easy to make and no pie tin is needed
-> the crust is thin and crunchy
-> a light dessert for summer days
-> bold taste but loved by everyone
What ingredients do I need for this galette?
Crust and fruit, that’s all you need. Not too many, but the end result will be magnificent, I promise.
Ingredients for the crust
Flour: I used some white flour and some wholemeal flour. I feel like wholemeal flour makes the crust even more crunchy. It also adds more fibre to it. You can go ahead and only use white flour if you want.
Sugar: brown, of course, and not much. The crust should not be too sweet, because it’s only the base for the filling.
Vanilla: I use vanilla-flavoured sugar, but you can swap it with a few drops of vanilla essence. If you can, use high-quality essence or homemade vanilla sugar.
Coconut oil: I love how healthy it is, I love that it doesn’t contain palm oil, I love the taste, I love the non-refined part … I just love coconut oil and would never trade it for margarine or vegan butter (unless there’s a recipe that really doesn’t work with coconut oil – can happen sometimes). I advise you use it while at room temperature, not from the fridge. It will make the crust softer and also super soft for eating. Crunchy, yes, but also kinda soft.
Ingredients for the filling
Rhubarb: In Slovenia, I haven’t ever seen it in the freezer and you can only get it in the store in the spring. But you can find it in many gardens from spring ’till fall. I get mine on a farm in the village I live in and it’s usually not too hard to find it. I think bigger countries have this sorted out and you can get rhubarb in the store, too.
Blackberries: It’s lovely how well these pair with rhubarb. I use 200g, but you could use less or more, depending on how much you love them or how many you have at hand. I find that 200 is just the right amount for my taste and for the size of this galette.
Sugar: Brown. Not too much, but there must be some because rhubarb is sour and blackberries have a pretty strong sour taste to them, too.
Cardamom: I find this spice very useful. It pairs well with many ingredients and tastes – for example, blackberries and rhubarb. I love the taste it gives to this galette, it makes it very special.
This rhubarb galette with blackberries recipe should be your base for many tastes you’re about to discover. Swap blackberries for raspberries or apples, add some cinnamon and ginger, and maybe top it with some ice cream. Have some fun with it and discover your new favourite combinations.
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Wanna pin this recipe?
If you’re looking for another late summer dessert recipe, you should try my grandma’s vegan apple pie or pineapple upside-down cake. Want something for rainy days? Vegan coffee cake would be just that.
Are you recreating any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes
Rhubarb Galette with Blackberries
Ingredients
- 100 g all purpose spelt flour
- 80 g wholemeal spelt flour
- 1 pack vanilla sugar
- pinch salt
- 25 g brown sugar demerara
- 90 g coconut oil
- 500 g rhubarb
- 200 g blackberries
- 70 g brown sugar demerara
- 1 tsp cardamom ground
Instructions
- Add both flours to a large bowl, along with vanilla sugar, salt, and brown sugar. Mix and add coconut oil which should be about room temperature a.k.a. a little soft. Knead well to form a soft ball of dough. Leave the ball in the bowl until you need to use it again.This dough is going to be very soft so treat it gently both while rolling it out and folding it. It tends to crack and tear but it also results in a very soft and crumbly crust when baked.
- Next up: rhubarb. Peel it and cut it into 1 cm pieces. Put it into a larger bowl and add brown sugar, blackberries, and cardamom. Mix well.
- Place a piece of parchment paper on your working surface. The paper should be big enough to fit a large baking sheet. Flour the parchment paper, place a ball of dough on it and flour the dough, too. Then place another piece of parchment paper on top of the dough. Roll out the dough placed between the two sheets of parchment paper. Roll it into a large circle. This way of rolling out the dough is fuss-free and requires no cleaning afterward.
- Move the dough along with two parchment papers to a large baking sheet. Remove the top piece of paper. Place your rhubarb filling in the middle of the dough, leaving about 2-3 cm of an edge around the filling. Fold the edge towards the middle of the galette.
- Use the juice that leaks out and brush the folded edges with it. Sprinkle it with some brown sugar.
- Bake the galette for 30 minutes at 180°C. Once baked, leave it for a few minutes so it cools down a bit.
- Serve it hot or cold, but it holds together better when cold. You can add some whipped cream or ice cream et voilá! Enjoy!
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