Apple Rhubarb Galettes

Rhubarb is officially IN season.  I found some rhubarb verging on expiring in the fridge and decided to take advantage of its tangy goodness.  Always pair rhubarb with sweeter fruits like apples or strawberries because rhubarb is very bitter, sour, tart, etc.  These pastries are surprisingly healthy for being classified as a dessert.  The dough, however, calls for a significant amount of butter, but you can substitute Earth’s Best Margarine or coconut oil if you so desire.  

Here is a quick run down:

Dough: 3/4 cup whole wheat flour, 3/4 cup ground nuts, 1 tbsp sugar, 5 tbsp butter, 4 tbsp water.  Wrap dough in plastic wrap and freeze while making the compote.

Compote: 2 cups chopped apples, 3 cups chopping rhubarb, ground nutmeg, pinch of salt, 1/4 cup whole wheat flour, and a couple tbsp of butter.

COVER baking sheet with parchment paper

make 7-9 SPHERICAL PLATFORMS with the dough

EQUALLY divide compote among dough circles

FOLD edges over to secure compote in place

BAKE at 350 for 35-40 minutes.  Don’t let the bottom burn, unless you like an extra crunch.

They look beautiful, taste sweet and tart, fill the kitchen with an aromatic essence, and resemble little pockets of love.