Strawberry Rhubarb Galette
I love beautiful things especially when it comes to food. I forget who said we first eat with our eyes. That food is more than taste. It is a feast for all of our senses.
I also love food that is both delicious and gentle on my body. I haven’t consumed gluten for many years and wanted to learn a recipe for a pie crust that didn’t taste like a less-than version of its gluten counterpart. This recipe does not disappoint. I even tested it on my brother and his kids without even mentioning the crust was gluten free and quite low sugar. I also love the adaptably of this recipe to whatever fruit is in season. I am already imagining a version with the juicy peaches of August. Bring this elegant galette to a gathering, share it at Sunday dinner, or simply enjoy it for yourself.
Ingredients:
Crust:
1 cup cassava flour
1 tablespoon coconut sugar (optional)
1/4 tsp salt
1.5 sticks of cold butter (12 tablespoons) —- I placed my in the freezer the night before
1/2 cup ice water
Filling:
1 cup strawberries
1 cup rhubarb
2 tablespoons melted butter
1/4 cup coconut sugar
1 tsp cinnamon
1 tsp vanilla extract
1/8 tsp salt
Instructions: Follow from Otto’s Cassava Flour website
Treat your senses with the beauty of this spring inspired dessert.
Enjoy!
Dr. Jane Litsey