– 1½ cups all-purpose flour
– 1 tablespoon granulated sugar, plus more for garnish
– ¼ teaspoon kosher salt
– 8 tablespoons cold unsalted butter, cut into small pieces
– 4 to 6 tablespoons ice water Filling
– 1 pound rhubarb, trimmed and cut into ¼-inch-by-3-inch sticks
– 1 tablespoon all-purpose flour
– 1½ tablespoons granulated sugar Glaze
– ½ cup strawberry jam
– 3 tablespoons water
– ¼ cup crystallized ginger, minced
In a medium bowl, start preparing the crust by combining the flour, sugar and salt. Add the chopped butter and toss to coat.
Using a pastry cutter, break the butter into peasized pieces.
Slowly add the water 1 tablespoon at a time. Mix gently until the dough just starts to come together. It should be slightly shaggy and almost dry-looking.
Turn the dough out onto a cutting board and form a disc. Wrap in plastic and refrigerate for at least 20 minutes, or overnight.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a sheet pan with parchment paper.
In a large mixing bowl, toss the rhubarb with the flour and sugar, and reserve for later.
Remove the dough from the refrigerator and allow it to sit at room temperature for 5 minutes.
Lightly flour a work surface and roll the dough so it is about ⅛-inch thick and about 13 to 14 inches in diameter. Adjust and press in any cracked or broken edges to create a uniform shape. Carefully transfer the dough to the prepared sheet pan.
Fold the outside edge of the dough in about ¼ of an inch. Arrange the rhubarb sticks in a geometric pattern about 1 inch from the edge, adjusting the size of each as needed.
Fold the dough over the fruit to form a raised crust. Fold and pinch until the galette has been shaped.
Bake for40 to 50 minutes, until the crust is golden brown. Rotate halfway through cooking.
While the galette bakes, begin to prepare the glaze. In a small saucepan, combine the jam, water and crystallized ginger. Bring to a simmer, and allow to simmer for 2 to 3 minutes.
Reduce heat and continue to cook until bubbles are small and tight.
Cool slightly, then strain the mixture into a small dish. Push the sauce and ginger back and forth in the strainer until all the sauce has been extracted.
Immediately upon removing the baked galette from the oven, brush glaze over the hot rhubarb.
Serve with whipped cream, if desired.
Of course, you don’t have to make your pie dough from scratch if you don’t have the time or inclination! If you prefer, use premade and/or store-bought pie dough, and simply start this recipe on step 5.