Three easy ways with rhubarb

Rhubarb galette with ginger crème fraîche

Serves 4

Ingredients

30ml water 150g plain flour 15g sugar A pinch of salt 100g unsalted butter, cut into small cubes 500g rhubarb, cut into three- quarters of an inch pieces 75g caster sugar, plus a tablespoon for sprinkling 25g butter 1 egg, beaten 2 pieces preserved ginger, plus a little syrup 200ml crème fraîche

Method

Pour the water into a small glass and place it in your freezer to chill. Mix together the dry ingredients in a large bowl and then rub the butter in with your fingertips. Keep rubbing until you have the consistency of coarse breadcrumbs.

Take the glass of water out of the freezer and then add it in four stages to the flour, mixing well between each addition. You may find you need a little more (or less) water.

Once it comes roughly together, roll the dough into a ball and flatten it slightly. Wrap it in clingfilm and place it in the fridge for at least two hours (or up to 24 hours).

Preheat the oven to 180˚C/350˚F/gas mark 4. When you're ready to bake your galette, take the ball of dough and roll it out into a 12in circle.

Put it onto lightly floured baking parchment on a baking sheet, pour the rhubarb pieces into the centre of the dough, leaving a wide border around the edge, and then sprinkle the sugar over it. Dot the 25g of butter around the fruit.

Pull the dough sides up around the rhubarb, folding it into neat pleats. Brush the dough with the beaten egg and sprinkle with sugar. Place in the centre of your oven and bake for 50-60 minutes or until the fruit is tender and the pastry golden.

Take the pieces of preserved ginger and finely grate them into the crème fraîche. Pour in a splash of syrup from the jar and mix well. Remove the galette from the oven and allow to cool a little before serving with the ginger crème fraîche.

More ways with rhubarb

Rhubarb-and-ginger-cake trifle

Take four stalks of rhubarb, cut them into three-quarters of an inch pieces, sprinkle with sugar and roast in a moderate oven until tender. Divide the cooked rhubarb between four glasses. Take a ginger cake or loaf and cut into half-inch-thick slices. Cut out rounds and drop them into the glasses over the rhubarb. Pour custard over them, almost to the brim, and then top with whipped cream. Scatter flaked almonds over them and serve.

Vanilla-roasted rhubarb

Cut four rhubarb stalks into large chunks and place in an ovenproof dish. Melt 50g butter and stir through half a teaspoon of vanilla-bean paste. Use a pastry brush to cover the rhubarb with the vanilla butter and then sprinkle brown sugar over it all. Roast in a moderate oven until just tender and serve with vanilla ice cream, sprinkled generously with biscuit crumbs (crush a couple of ginger snaps or shortbread biscuits in a freezer bag).

* Follow Country Life magazine on Twitter

* Subscribe to Country Life and save