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Rhubarb Galette

galetteWhoa, Spring. Just four weeks ago, Brooklyn was mired in clouds, cold rain, and the dirge of winter that is March in the Northeast. Now the streets are bursting with life. Cherry blossoms and tulips are in bloom, and every patch of sad grass in this city is dotted with crocuses and snowdrops. I’m so thrilled that I’ve started buying fresh cut flowers every two weeks to bring some Spring inside my apartment, like these red┬áranunculus that have taken up residence in a mason jar.

ranneculusSpring also marks the beginning of prime farmer’s market season. We push aside root vegetables to make way for asparagus, ramps, and of course, rhubarb. It’s a star player in one of my favorite pies (strawberry rhubarb) and it can be deadly (well, only the leaves). It’s like the fugu of vegetables, but much safer.

rhubarbInstead of using it in a pie this past weekend, I put rhubarb in my most successful galette to date. The crust was crisp, but not too crisp. The filling was sweet, but not too sweet. And it all went well with a pint of strawberry ice cream. Continue Reading →