My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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lemon rhubarb galette

I feel so fancy!

I made a galette!

Are you ready for a lot of photos and an explanation of three recipe trials?  [That was your warning!]


First, let’s chat about rhubarb.

My cousin’s cousin’s wife [can we just call her my cousin?] gave me a grocery bag FULL of rhubarb from her yard.  It randomly grows in three large patches in her backyard.  I had never cooked with or eaten rhubarb before last week.

Image (6)And now I’m obsessed.  This vegetable has always scared me.  I mean look at it.

Yes, it is a vegetable!  The fading red to green stalks have nothing to do with ripeness.  There are just a few different varieties with varying color.


If I had to describe the taste, I would say it falls somewhere in between strawberries + cranberries after cooking with honey or sugar.  Biting into it raw has a juicy crunch with a fruity but sour flavor.

Interesting little stalks these are.


I’ve wanted to make a galette for some time now.  It may just be because of the fun name.  It’s basically like pie crust that you don’t put into a pie pan.  You roll it out, put the toppings in the center, and then fold over the edges.

Sounds easy enough, right?


Say hello to trial number 1-

  1. crust – oat flour, almond meal, coconut oil, honey, lemon zest, salt
    • The crust needed a bit more flour.
  2. filling – rhubarb, honey, lemon juice, lemon zest, tapioca starch, vanilla, and salt
    • The honey and lemon juice created way too much liquid.

After 10 minutes in the oven, this was oozing with honey + rhubarb.  As terrible as this looks, I ate half of it while trial two was in the oven.  No shame.


The second dough was a bit more crumbly, so I decided to press it into muffin pan molds. 

They look so cute, right?



Say hello to trial number 2-

  1. crust – buckwheat flour, almond meal, sweet rich flour, coconut oil, honey, lemon zest, salt
    • dry + crumbly – the buckwheat flavor was too strong – gritty in texture
  2. filling – rhubarb, honey, lemon juice, lemon zest, tapioca starch, vanilla, and salt
    • The honey + lemon juice mixture from trial 1 actually worked fine in the little cups.  Although the rhubarb looks dried out, it wasn’t at all.

These were too crumbly and the buckwheat flour flavor was overpowering.


Well, after 3 trials I think I got it!


If you’re afraid of making fancy pie crusts this recipe has your name all over it. You don’t need a perfect circle or smooth edges. 

It’s meant to look rustic!


Or at least that’s what I’m telling myself.


So there was a little oozing juice but not enough to cause any harm.  Just break it off + move on.  Seriously!


I can’t even tell you how excited I am for this crust!

It has a slight crumble with a soft buttery texture but stays crisp around the edges.  There is a light sweetness to the crust with a hint of lemon.  The filling has a lightly sweetened but tart flavor with a kick of lemon and a hint of ginger.  The mixture thickened nicely and the rhubarb softened just as I hoped.

The best part is you can make it free-form like I did or press it into a muffin tin or tart pan. 


And then top it with vanilla bean ice cream + pecans.

It begs for vanilla bean ice cream.


I made a galette! I made a galette!

And now you can too!


Print This!

Lemon Rhubarb Galette [serves 4-6]

Lemon Rhubarb Filling

  • 1 1/4c rhubarb, chopped 1/2” pieces
  • 1/4c sucanat
  • 1T tapioca starch
  • 1T raw honey
  • 1.5t lemon zest
  • 1/4t zested ginger
  • 1/8t salt
  1. In a bowl, mix together the sucanat, starch, honey, zest, ginger, and salt until combined.
  2. Add in the rhubarb + stir.
  3. Add to the crust in step 11 below.

notes: Pure cane sugar can be substituted for sucanat.  Pure maple syrup can be subbed instead of honey to make this vegan.  Arrowroot or cornstarch can be used instead of tapioca.

Almond Meal + Oat Crust [inspired by My New Roots, Plum Yummy Galette]

  • 1/2c almond meal
  • 1/2c gluten free oat flour
  • 1/4c unrefined coconut oil, cold
  • 1.5T raw honey
  • 1t lemon zest
  • 1/8t salt
  • parchment paper
  1. Preheat your oven to 375*. 
  2. Make sure your coconut oil is cold by measuring it and then placing in the freezer for about 15min.
  3. In your food processor pulse the almond meal, oat flour, and salt until combined.
  4. Add in the cold coconut oil and turn on for about 15-30 seconds, until the coconut oil starts to break down and combine.
  5. Add in the honey + lemon zest and pulse until combined and the mixture starts to come together. [refer to first photograph]  The mixture should easily hold together when pressed between your hands. 
  6. Remove all of the dough and on a floured surface [use oat flour] kneed just a few times to form a ball and then flatten slightly [about 1” thick] and shape into a disc. 
  7. Wrap tightly in saran wrap and refrigerate for at least 30 minutes, until well chilled.
  8. Remove from the fridge, and flour your parchment paper and the top of the dough.
  9. Roll out into a circle [doesn’t have to be perfect] until the dough is about 1/8” thick all around.  You want to work quickly so the dough doesn’t become too warm.  If the edges split a bit it’s okay.
  10. Place the filling in the middle, leaving about a 2 inch ring around the outside. [refer to photo 7]
  11. Fold the edges up over the filling in 4-5 increments.  Gently pinch together as you fold each side up.  You want to leave about a 4” opening in the center. [refer to photo 8]
  12. Move to a large baking sheet with the parchment paper underneath and bake for 30min on the center rack.  The edges should be a dark golden brown and the top should be a lighter golden brown.
  13. Let fully cool before slicing with a large, sharp knife.  Carefully transfer to a plate with a thin spatula.  Store in the fridge.

notes:  Easily made vegan by subbing pure maple syrup instead of honey.  The dough shouldn’t be too dry, but if it’s crumbly and not holding together when you press it between your hands, add 1Tbs ice cold water to the mixture and pulse around a few more times.  Add another Tbs if needed.  If it’s too oily + soft, add 1Tbs at a time more oat flour and pulse.  Cold butter can most likely be subbed for the coconut oil.  Almond meal is simply made by grinding raw almonds [unroasted/unsalted] into a flour.  Oat flour can be made by grinding certified gluten free rolled oats, steel cut oats, or oat grounds into a fine flour.


More rhubarb recipes coming soon.  Have no fear.

You can find my first rhubarb recipe over at  I made a Lemon Rhubarb Compote that I’ve been spreading on everything!


Reader Comments (26)

Tomorrow I eat a galette. gazelle. whatever you call it!!
May 15, 2012 | Unregistered CommenterKelsey
This looks so delicious. I love rhubarb!
Pretty yummy galettes! I love it!
May 16, 2012 | Unregistered CommenterSusan Rose
Gorgeous! I love making galettes. My secret for keeping the the crust from oozing too much or getting too "leaky" is refrigerating the dough again after it is forme. Keeping the fats colds ensure that they don't heat too quickly in the oven and spill out - instead, they gently cook and give you a flaky crust.

Ashley--> That is a great idea! Thanks, Gabby!
I need need NEED to cook with rhubarb! These look amazing as always Ashley!
May 16, 2012 | Unregistered CommenterCait's Plate
I love how this galette looks, so rustic, and delicious, and I can get enough rhubarb, so this is perfect for me!
I've only tried rhubarb a few different times, and I've been on the fence about it. I'd love to try it again and focus on the flavor, it seems like such a fun and interesting veggie. Nice galettes, the first one made me smile ;) Haha!

Ashley--> I'm hoping to try a savory recipe with it at some point..not sure how that will be!
May 16, 2012 | Unregistered CommenterAndrea
Growing up, my 90-year-old-ish neighbor lady used to grow the stuff and was always making pies/etc. Rhubarb has been in my life for so long, but it's been a while since i've made anything with it. I might need to, for nostalgia-sake, pick some up this weekend! Looks good :)

Ashley--> I think the only reason I knew what it was as a kid, was because my grandpa loved rhubarb pie!
yay! i just got some rhubarb from our csa and i was going to make a simple rhubarb crisp, but this looks like more fun. :) can't wait to try it!
May 16, 2012 | Unregistered Commentersarah @ sarah learns
Yum!! I need to try rhubarb. I am a little nervous about it but it is always good to get out of your comfort zone!
ha! you crack me up - galette galette galette! :)
May 16, 2012 | Unregistered CommenterHeather
Love the idea of nut flour in a fruit galette. Did you cook the rhubarb first before putting it in the crust? That may stop the juice leakage. My grandmother used to grow it - it grows like weeds! If I want to use it now, I have to pay $4.99 a pound for it! Can you believe it? I refuse. I need to find a good farmer's market where the price may be more reasonable.

Ashley--> I cooked the raw rhubarb right in the galette. I think if it was pre-cooked it may become overcooked when it cooks with the crust. Not sure though! It's even more expensive around here...about $6.50/lb! Definitely wouldn't be buying it for that price. :)
May 16, 2012 | Unregistered CommenterJennifer
I just made my own first galette this weekend! If you mix together a bit of raw sugar and almond meal and put it on the crust before the filling, it helps soak up the leakage. Also, I baked mine in a pie pan, lined with parchment paper. Worked like a charm!

Ashley--> That is a great idea! Thank you!!
May 16, 2012 | Unregistered CommenterSarah
Thanks for posting! My husband loves rhubarb, but I hate it, so I never make it. Maybe I'll make this for him!
May 16, 2012 | Unregistered CommenterBeth
I haven't had rhubarb since letter "R" day in preschool (my own, not my kids'!) I think I might have to try it again--this looks delicious.

Ashley--> That's too funny that you remember!
I know what you mean about being scared of rhubarb. I always thought it looked like celery, and I couldn't imagine putting anything remotely like celery in a dessert! I've been curious about rhubarb for a while, but I just didn't know what to do with it! This galette looks like the perfect way to try it!
May 16, 2012 | Unregistered CommenterKerry
Why do you have to freeze the coconut oil? What does it add to the recipe?

Ashley--> It helps with the texture of the crust. You could also refrigerate it but that will take a little longer. It's like when making any type of pastry crust. You want all of the ingredients as cold as possible. Hope that helps! :)
May 16, 2012 | Unregistered CommenterCassie
Oh my goodness, that crust is amazing! I can't wait to try it. I love making galettes(and I always get the spill out around the edges too!) but I never thought a gluten-free crust would even be possible! I gotta try this some time :D
May 16, 2012 | Unregistered CommenterHeidi @ Food Doodles
I love your "countertops as a eating surface" philosophy, ice cream and all! I agree, there is no getting around the fanciness of a galette, I hope to reach that level some day.
May 16, 2012 | Unregistered CommenterNiki
haha! Love allt he trial pictures! Not many would show their evolving learning process....Love! And this galette sounds fantastic!!!
I got some rhubarb in my CAS yesterday so I can't wait to make this!
Wow this looks incredible and I love that you served it with ice cream! Yummy!!!
May 17, 2012 | Unregistered CommenterKelly
alright well ill give it a whirl my boyfriend will be so excited for this
May 17, 2012 | Unregistered CommenterCassie
Why have we never just decided on cousin before? I'm always like, "Oh, I'm going to hang out with my husband's cousin's cousin," and everyone looks at me like I'm insane. Cousin. I like it. haha
May 17, 2012 | Unregistered CommenterLiz
I love the Bali Hai necklace! What a talented artist!

P.S. I also love your recipes!
May 19, 2012 | Unregistered CommenterJann Simpson
I made this yesterday for my rhubarb-loving husband (I can't stand rhubarb!) and it was a winner. The crust was a bit crumbly, but held together enough. He said it was the first time he'd ever had rhubarb that wasn't cooked to death with cups and cups of white sugar.
We overbought the rhubarb so I'll probably be making another one soon!

Ashley--> I'm so excited that someone actually made this and that it was enjoyed!! :) Yay! Agree about the slight crumble, but didn't fall apart. Thanks for leaving me your feedback!
June 4, 2012 | Unregistered CommenterBeth

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