rhubarb – Celestine Cooks for One

RECIPE

1 bunch rhubarb, pink parts of the stalk sliced 1 inch thick

1/4 – 1/2 cup sugar

1 vanilla bean, split and scraped

INSTRUCTIONS

Place rhubarb, sugar and vanilla bean and seeds in a saucepan and cover. Let sit for 1 hour or so until rhubarb is soft. Turn on stove to medium and heat rhubarb mixture until simmering. Reduce heat to medium-low and stir occasionally until mixture resembles a compote. Remove from heat and let cool. Store in airtight container in fridge up t 1 month. Serve on ice cream, yogurt or alone. Enjoy!

And now begins the season of simple desserts, made from beautiful fruit 🙂 I can hear myself justifying my sweet tooth with the excuse that’s it’s a portion of fruit, after all!!! Thank God for that 🙂 So walking through the market, seeing the beautiful stalks of rhubarb, I knew what I’d be making immediately. A simple, rustic galette. Galette’s are just an unfussy pie, all you need to do is roll out the pie dough, place it in your pie dish, place filling in the center and roughly fold over the dough. You also use less dough than in a classic pie, 1/2 less that is, which if you’re trying not to eat in excess, is fantastic. A reasonable portion is less than 150 cals, so no reason to deny yourself a little pleasure (I’m pretty sure pleasure counts towards satisfaction which equals to less crap consumed!) 🙂

RECIPE

DOUGH, Pie dough

FILLING

1 small bunch rhubarb, cut in 1/2 inch pieces

1/3 cup maple syrup

1 tablespoon flour

Juice of half a lemon

INSTRUCTIONS

Preheat oven to 350°. Mix rhubarb with maple syrup and flour. Roll out dough into a rough circle and place in pie dish or cast iron pan. Place rhubarb filling in center of dough and roughly fold over dough. Brush dough with milk or egg wash, sprinkle sugar on crust. Bake in oven for 45 minutes or until golden. Makes 6-8 portions. Can be refrigerated for up to one week or frozen for up to one month. Enjoy!