![\"rhubarb\"](\"https:\/\/www.shopinfusion.com\/home\/wp-content\/uploads\/2013\/08\/rhubarb-1.jpg\")
<\/a><\/p>\n <\/p>\n I made my first galette this weekend, with some of our rhubarb. It’s definitely nothing to brag about, but it’s super tasty!<\/p>\n I followed this recipe<\/a> for the filling (I increased all quantities by half again and added vanilla bean), and then I lazily improvised a gluten free crust (I sort of regretted the lazy improvisation in the end). <\/p>\n One thing I liked about this particular recipe was it called for a fair amount less sugar than what seems typical for rhubarb. It was plenty sweet yet still left room for the tartness of the rhubarb to really shine through. <\/p>\n I don’t know what I was thinking, but when it came time to make the crust I just subbed straight rice flour for all-purpose. I guess I just wasn’t thinking at all. As soon as I started processing the butter in I realized what a goofy idea that had been. I added a couple tablespoons of flax meal at the last minute, but really, it didn’t make much difference. I should also mention that this is the first time I have attempted to make anything even remotely like a pie crust in maybe 12 years. <\/p>\n The crust did roll out okay, but would immediately crumble when touched. It’s hard to go too far wrong with butter, flour, sugar and fruit though. And when scooped into a dish, it reminds me more of crisp than pie or galette. Next time I will make a real gluten free pie crust. I even found one for dummies<\/a>\u00a0 ; )<\/p>\n","protected":false},"excerpt":{"rendered":"<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n