The End Result:
I harvested a lot of Rhubarb from my parents’ house last weekend that I had yet to do anything with, so I told Rob that today I was cooking. Instead of making my usual Rhubarb Upside-down Cake and Stewed Rhubarb, I made Baked Rhubarb, which tasted similar to the Stewed cousin but kept the shape of the stocks instead of mushing, and this beauty. This is a Rhubarb Galette made with a Pate Brisee Crust. Rob took a slice when I wasn’t looking and before I took a photo so I swatted him out of the kitchen and took my pic. He then asks what was wrong with my pastry skills (as I refuse to make pies that often.). I guess I’ve broken my crust-curse?
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