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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