I make no apology for adding to the legion of rhubarb recipes that I’ve read recently.

It is, after all, the time of year for for it and rhubarb is quite possibly the fruit that I get most excited about. 

I think it’s because rhubarb is something that I never thought that I’d actually end up liking. It wasn’t, for whatever reason, a food that figured strongly in my childhood. I’m pretty sure I didn’t actually try rhubarb until I was at least in my late-teens. No doubt my mother thought that my notoriously picky eating habits would never be up to the challenge. Now I feel like I have to make up for all that missed time.

A galette really is the lazy baker’s pie isn’t it? There’s no need to carefully press your pastry into a pan or to blind bake anything or to neatly trim the crust. All you do is roll out your dough, throw whatever you fancy on top and fold over the edges in as rustic a manner as you see fit.

I found a ball of pastry lurking in the bottom of the freezer. I can’t remember what it was left over from but I knew that it would be the perfect vehicle for my latest haul of rhubarb.

The touch of basil in the filling is a nice complement to the tartness of the rhubarb, a fragrant note which adds another dimension of flavour. Basil is by no means the only herb that would work here; mint would be an obvious choice, rosemary or thyme would also be delicious.

Rhubarb and basil galette
Serves 6 
  • 250g rhubarb, chopped into 1 inch chunks
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 75g – 115g (1/3 – 1/2 cup) caster/granulated sugar, depending on taste
  • Small handful of basil leaves, chopped finely
  • Approx 200g short crust pastry*
  • 1 egg beaten

Cooking Directions

  1. In a bowl, combine the rhubarb, lemon zest and juice, sugar and basil and set aside.
  2. Roll out the pastry to the thickness of about 1/4 inch in a rough circle.
  3. Place the pastry on a baking tin and spoon the filling into the middle leaving a border of a couple of inches. Fold over the edges of the pastry, pinching together the excess so that all the filling is contained. Place in the fridge and chill for 30 minutes.
  4. Preheat the oven to 180C/350F. Brush the pastry with beaten egg.
  5. Bake for 30-40 minutes until the rhubarb is cooked through and the pastry is golden brown. Serve warm or at room temperature.
* I realise it’s annoying that I used a weight of pastry; if it makes it easier, this Delia recipe will probably give you the right quantity. It’s roughly enough pastry for a a tart/quiche that would serve 6 – 8 but this kind of recipe doesn’t really demand much precision. If you have a bit more or a bit less pastry than so be it.

29 Responses to "rhubarb and basil galette"
  1. This is such a neat idea. Yum!

  2. Joanne says:

    can I just tell you how sick I am of blind baking? Really. So much.

    And how excited I am to make this! I’m on a serious rhubarb kick and I can’t think of any better next recipe to make! I love the addition of basil.

  3. Erin says:

    I have to say, I still don’t think I’ve ever had rhubarb. I am not a strawberry person, so I’ve never had the classic strawberry/rhubara pie/tart. But this looks like something I could try it in!

  4. Making a galette and trying rhubarb has been on my bucket list for a very long time. I really need to give it a try this weekend!

  5. brandi says:

    this is so beautiful! i love rhubarb – i’m going to need to make this before it’s gone for the year.

  6. london bakes says:

    @Katrina – Thank you!

    @Joanne – Oh tell me about it. I forgot to blind bake a pastry case the other day and it pretty much exploded. Way too much stress.

    @Erin – I don’t think you need to have strawberries with rhubarb, I love the taste of it by itself (although I know for some people the texture is an acquired taste). Definitely give it a go!

    @Chung-Ah – Two birds with one stone! I love how easy galettes are yet they always look so impressive!

    @brandi – Thank you so much!

  7. I love this combination, Kathryn! It’s so rustic and gorgeous, too!

  8. MERCY me this is gawgeous.

  9. It’s so pretty! I love rustic pies.

  10. What a beautiful and creative galette you made, Kathryn! Love the summery flavors in it. I’ve never baked with rhubarb but there’s no time like the present… Thanks for sharing!

  11. Megan Pence says:

    I’ve been wanting to try more recipes with rhubarb in them. My experiences are few and far between, which is unfortunate when I know it is wonderfully tangy and delicious. This is a must make.

  12. Jen says:

    this galette is a beauty. Rhubarb my absolute favourite spring fruit. So versatile.

  13. Ha! I just came home from my parent’s place yesterday with a big bag full of fresh rhubarb and I was thinking of making a galette :) Sweet, I don’t have to look for a recipe now ;)


  14. Oh i have a couple stems of rhubarb begging to be eaten, i might have just found its destiny. Your dinky forks are brilliant.

  15. london bakes says:

    @Cassie – Thank you so much, you’re so sweet!

    @Bev – Thanks doll!

    @Rachel – Thank you :)

    @Georgia – Ooh you definitely should try it! It’s such a gorgeous flavour.

    @Megan – I hope you like it if you do get a chance to make it!

    @Jen – I’m really excited to try it in savoury dishes too, I’ve seen some really interesting recipes floating around.

    @Elaina – Ooh lucky you!!

    @Sugar Plum Eats – Aren’t they good? They’re actually from a French supermarket!

  16. I am such a huge pastry fan that i can eat it and prepare it whichever way because I do think the results are worth it. Galettes are great and look gorgeous. Sweet tarts are also good but take a little more time and effort. It is good to have both up your sleeve depending on who is eating the end result I suppose!
    I’m with you, only came to rhubarb later in life. The colour used to really put me off :-)

  17. Ooooh, I love galettes! This looks beautiful. I even have rhubarb in my fridge and was thinking of putting it with some strawberries in a galette but the basil sounds incredibly!

  18. i just love galettes! just like pies, except even prettier (n my opinion) + way easier to form. love the addition of basil in addition to the rhubarb – what a great idea!

  19. Jamie says:

    I am such a fan of the rustic nature of galettes – this one looks superb!

  20. I never really liked rhubarb when I was little either – my mum used to be really mean with the sugar so it was always insanely sharp! This galette looks gorgeous – rustic and melting and crisp all at once and all the better for being a bit rough round the egdes :-)

  21. london bakes says:

    @Laura – I probably should try harder with pastry, I just have such limited patience and get frustrated when it doesn’t work properly. Practice makes perfect though!

    @Amy – I think they’re prettier than pies too, I love that irregular crust.

    @Jamie – Thank you so much for your sweet comment!

    @thelittleloaf – I do like my rhubarb to be quite tart and sharp but you definitely need enough sugar there to stop it being completely inedible. I used to think that I only really liked sweet things and it’s taken a while to realise that’s not actually the case!

  22. holly says:

    the mix of herbs and fruit is so lovely! in fact, i had a strawberry basil caprinha at dinner last night. it’s no galette but it did have alcohol in it :)

  23. love love this. rhubarb and basil! perfect.

  24. Andrew's Mom says:

    That looks amazing Kathryn! I too am a fan of the rustic beauty of galettes!

  25. your galette looks gorgeous and perfect. such a great rustic dish, this is so lovely. never would i have thought to put rhubarb and basil together!

  26. Heidi says:

    I’m a recent convert to the Rhubarb world and have always been a fan of irregular shaped pies, due to my misshapen pie mishaps. This is a keeper for me—as you dubbed the lazy baker.

  27. Jenny @ BAKE says:

    I love rhubarb, I am so excited about it being back in season. Basil is such an interesting choice to pair it with, I’m very intrigued!

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