The article highlights the joy of making a rhubarb galette to celebrate spring, emphasizing its versatility as a free-form open pie. The author recommends using red stem rhubarb varieties for optimal flavor and appearance. The recipe offers detailed instructions for preparing both the dough and the rhubarb filling, which can be made in advance. Once prepared, the galette is baked until golden brown, allowing the sweet and tart flavors of rhubarb to shine. This dish not only showcases seasonal ingredients but also brings a delightful taste of spring to the table.
A galette is a versatile open pie, and when rhubarb is in season, it becomes the star of this sweet spring treat.
Choosing red stem rhubarb enhances both the appearance and flavor of the galette, making it an ideal choice for spring.
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