Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

BakingNinja

member

Recent Reviews


Re:Rhubarb-Raspberry Galette

I used frozen rhubarb and let it thaw out on the counter (rhubarb hasn't popped up in our neck of the woods, yet). After it had thawed, I trimmed and went with the rest of the recipe. Yielded a beautiful, red, tart galette. I only used the bare minimum of sugar (a little less than a cup) and loved how the tartness of the rhubarb came through. If you need it a little sweeter, the 1 1/4 cup is probably best for you. I'm making it again as soon as I can access some fresh rhubarb!


Posted: 09:26 pm on March 29th 2012