There's still snow in the mountains, but the valley is in shirtsleeves. Lizards sun on decks and rocks. Daffodils push through soil. Trees blossom and sinuses ache.
And I've spotted my first rhubarb: glossy, preppy stalks of pie plant waving hello from the produce shelf, wishing us a happy spring!
Rhubarb Galette adapted from Chez Panisse Fruits by Alice Waters
For those with an ice cream maker- I'm talking to YOU, Nicole!- this tart is ring-a-ding-ding when paired with a scoop of anise or fresh ginger ice cream...or some Pernod-scented, softly whipped cream.
one recipe crunch dough, rolled into a 14" circle
1 1/2 lbs rhubarb, washed and dried, cut into 1/4"-thick batons, 3" long (butt ends reserved)
1 3/4 c + 2 tbl sugar
2 tbl flour
pinch of salt
1/4 c crushed gingersnaps, or other crisp cookie
3 tbl unsalted butter
Preheat oven to 400 degrees.
Toss rhubarb with 3/4 c sugar, flour, and salt.
Sprinkle cookie crumbs evenly over the rolled-out pastry dough, leaving a 1 1/2" border. Mound the fruit pieces on top without crossing the border.
Fold the border of dough up and over itself at regular intervals, butting it up against the rhubarb (the rim of the crust must act as a dam against any escaping juice). Brush the border with cooled, melted butter and sprinkle with 2 tbl sugar.
Bake for about 15 minutes, pat down mounded rhubarb to flatten it, and continue to bake another 30 minutes, or until the fruit is tender -still retaining some crispness- and the crust is crunchy and golden.
Meanwhile, make a glaze by boiling the reserved butt ends of the rhubarb with a cup of sugar and a splash of water until the fruit is soft. Strain, and lightly brush the glaze over the baked galette.