Rhubarb pallet

You can buy them at every market stall now: the bright pink rhubarb sticks that are finally in season again! They provide a fruity-sour taste experience, are quickly cooked and versatile to use. Rhubarb is simply part of early summer because the color alone puts you in a good mood! Today I have a recipe for a fruity-sweet rhubarb salette for you, which is quick and easy to prepare. Served with some whipped cream and icing sugar or a scoop of vanilla ice cream, it's perfect for afternoon coffee or when spontaneous visitors arrive. And let's face it - it looks really pretty too! An eye-catcher at the coffee table. Rhubarb also harmonizes really well with strawberries, there are already two recipes, strawberry rhubarb crumble and fine curd pancakes.

• 300 g spelt flour
• 60 g raw cane sugar
• 200 g butter, cold and cut into small cubes
• Some cinnamon and bourbon vanilla, ground
• 1 pinch of salt
• 2 tablespoons water, cold
• 1 egg
• 2 tablespoons whipped cream to coat
• 2 handfuls of flaked almonds
• 3-4 stalks of rhubarb
• 2 tbsp grated nuts
• 3 tbsp. maple syrup
• 1 tablespoon cornflour
• Whipped cream or ice cream to taste

Knead spelt flour, raw cane sugar, cinnamon, bourbon vanilla, salt, butter, egg and water into a dough. Shape the dough into a ball and place in the refrigerator for about an hour, wrapped in plastic wrap.

In the meantime, preheat the oven to 200 degrees Celsius top and bottom heat. Wash the rhubarb and cut into one centimetre diamonds. Cut half of the rhubarb from the left, the other half from the right, so that the rhombs fit together. Place in a bowl and gently mix with the starch and maple syrup.

Take the dough out of the fridge and roll it out round on a floured work surface. You are welcome to give the galette a more rustic look. Place the dough on a baking sheet lined with parchment paper and sprinkle with the grated nuts.

If you are motivated, you can arrange the rhubarb pieces in a diamond pattern in the centre of the galette, leaving about four centimetres to the edge. Then fold the edge over the rhubarb pieces, spread some whipped cream on top. Then sprinkle everything with flaked almonds and a little sugar.

Bake the galette for about 45 minutes and enjoy it lukewarm shortly after. A little whipped cream, refined with cinnamon or vanilla, goes wonderfully with it. Or, especially in summer, a scoop of ice cream.

MEAL, ENJOY IT!