This recipe uses a bought in, ready rolled, puff pastry as its base. On top of that is an almondy frangipane and this is piled with glorious, red rhubarb glistening with apricot jam and guilded with toasted almond flakes. It tastes wonderful, particularly warm with ice-cream or cream, but it tastes equally as delicious the next day, straight from the fridge in slices and eaten as you would a danish with a cup of coffee or tea. It’s not a recipe that is complicated to make, nor does it need lots of difficult ingredients. If you have rhubarb in your (or a friends garden) it’s a wonderful way to use it as is the Rhubarb and Raspberry Crumble with Oats and Hazelnuts or, the real favourites in this household, the Rhubarb Gin and Rhubarb And Redcurrant Jam We have both of these recipes on the go at the moment – we have one for breakfast and one in the evening. I will leave you to guess which one is for when!
Rhubarb, ready for the galette, chopped into 5cm/2” pieces, then halved.
You can make this vegan by buying the green packeted puff pastry which isn’t made with butter, and making the frangipane with a vegan butter and aquafaba and that works beautifully. As Chloe isn’t staying with us at the moment I’ve gone all out with the all butter version here but don’t let that put you off if you are non dairy as those two substitutions make it so easy to adapt.
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