rustic rhubard & blackberry galette (gluten & dairy free)

i don't know about you, but the first sign of summer makes me CRAVE rhubarb. 

growing up, we had a very luscious rhubarb bush. and by bush, i mean garden. and by garden, i mean forest. we had so. much. rhubarb. 

it grew wild. like wildfire really. 

as kids, we grew up so accustomed to this vast rhubarb blessing that we never realized this was abnormal. in fact - one day my young brother was playing at a friends house with one of those plastic lawn mowers. he saw that there was a rhubarb bush in their family garden and he promptly walked over to the rhubarb bush and mowed it down with his plastic mower.  the mother of his friend caught him doing this and was horrified! he had just ruined their measly rhubarb stalk. he couldn't understand:

'but my dad always does that to the rhubarb with his lawn mower!'

anyway. now i LONG for those long summer days of copious rhubarb snacking. asking our mom for a bowl of sugar so we could dip the long sour sticks in it. i am fairly certain we actually just licked the sugar off the rhubarb without actually consuming any rhubarb, but these are details that i find irrelevant. 

in conclusion, rhubarb = childhood summers.

yesterday i got some rhubarb in my local farm box and since i have been on a bit of a baking kick lately i knew a rustic rhubarb galette was definitely in order. i couldn't find a recipe i was very excited about, so i combined a few from the inter web and came up with this:


sift together:

  • 1/2 cup of white rice flour
  • 1/4 cup tapioca starch
  • 1/4 cup arrowroot starch
  • 1/6 cup coconut flour
  • 1 tsp guar gum (or xanthan gum)


  • 1/2 tsp sea salt
  • 1/4 cup dark brown muscovado sugar


then, add

  • 1/4 cup very very cold earth balance spread (not frozen) and
  • 1/4 cup slightly frozen coconut oil 

both chopped in pieces.

use your fingers to work the butter & oil into the dry mixture. 

add 1/4 cup ice water one or 2 tbsp at a time until the dough comes together, working it with your hands each time. 

put the bowl in the fridge.

meanwhile, add to a bowl:

  • 1/4 cup dark brown muscovado sugar
  • 1 tbsp of drippy honey
  • the zest of one lemon
  • the zest of a small piece of ginger
  • 1 tsp vanilla powder
  • a pinch of salt


chop 2 large stalks of rhubarb into pieces (about 1.5 cups), add it to the bowl along with 3/4 cup of frozen blackberries, toss.

remove the pastry from the freezer. roll on a well floured surface until smooth...about double the total size of the galette. dump the contents of the bowl in the middle. use your hands to carefully fold the edges up and over the filling. do not cover the centre.

bake in the oven at 400 degrees for 35 minutes. let rest for 10, then eat.