Just how delicious does this rhubarb and ginger galette and custard look?!

It’s so easy to make, just use a shortcrust pastry (shop bought is fine), macerate your rhubarb slices in caster sugar to taste (100g roughly for 700g rhubarb) until the juices are released from the fruit. Strain the rhubarb, reserving the juice, and top the crust with the sliced rhubarb and stem ginger pieces. Bake at 180 degrees C/170 fan for 30 minutes or so until golden. If desired, you can boil down the reserved juices to brush on the baked galette.

Let’s Bake Together!

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