Rhubarb is finally here! I absolutely adore Rhubarb! I can’t get enough of it! I’m trying to incorporate into as many dishes as possible. I even have a pretty fun savory dish coming your way soon too. If you don’t know, I’m doing my best, per doctors orders to be as gluten free as possible. Yes its almost impossible for the pastry chef in me, a little bit of my heart is crumbling. But I’m looking at this as a challenge. I’m challenging myself to bake gluten free and experiment with what works and doesn’t. And if any of you know me at all, I love a good challenge. So I quickly ordered 10 pounds of Buckwheat flour. Yes its Gluten free Ya’ll! Don’t let the name confuse you. And all i can say is it is my life savor! I just happen to love Buckwheat, I’ve work with it a lot doing pastry out in California. I just wanted to see who it would bake up, since typically you use all-purpose flour with buckwheat flour as well. So I made a simple galette, with in season fruit; rhubarb and strawberries. Some times the simplest dishes are absolutely stunning! And this is one of them! I highly suggest that you give this recipe a try, especially now that rhubarb is in season. Even the husband (who is a gluten lover) was raving about it!

Gluten Free Buckwheat Rhubarb Strawberry Galette

Dough:

• 1 cup Buckwheat Flour

• 1/3 cup A-Cup-For-A- Cup Flour

• 3 tablespoons sugar

• 1 teaspoon kosher salt

• 1 stick unsalted butter

Filling:

• 1 pound Rhubarb, chopped

• 8 ounces of Strawberries, quartered

• 1 tablespoon + 1 1/2 teaspoons cornstarch

• 1/3 cup sugar

• 1 vanilla bean, seeded

• 1 large egg beaten

• Demerara Sugar for coating

Instructions:

1. In a large bowl whisk together the buckwheat flour, A-Cup Flour, sugar and salt. Use a pastry cutter to cut in the butter until you have pea sized pieces. Then drizzle in 1/4 cup of ice cold water into the dough cut to combine. Use your hands to combine everything into a ball. Flatten the ball with your hands and fold it in half. Press the dough out again and fold in half again. Repeat two more times. Wrap the dough in plastic wrap and let it rest in the refrigerator for 2 hour.

2. Preheat an oven to 400 degrees F.

3. Roll out the dough on a well floured surface, use the Buckwheat flour for this. Roll the dough out into a 14 inch circle.

4. Transfer the dough to a sheet tray lined with parchment paper.

5. In a medium size bowl combine the rhubarb, strawberries, corn starch, sugar and vanilla. Mix well to combine everything.

6. Mound the filling in the center of the dough, making sure to scrape out all the sugar and cornstarch in the bowl. Leave a two inch border all the way around.

7. Gently fold the dough up and over the filling, slightly over lapping. Brush the dough with the beaten egg. The sprinkle the Demerara sugar on top of the dough. This will give the dough a sweet crunchy texture.

8. Bake in the oven for 40-50 minutes. Let the galette slightly cool for about 10 minutes before serving. Serve with vanilla bean ice cream!