Rhubarb & Blood Orange Galette

What is up with the rhubarb obsession?

Have you noticed that too? Well, I certainly did. Almost every food blog I follow has something made out of rhubarb, mostly pies, of course. Turns out these pink stalks of celery are in season right now, a little late for Michigan, but hey better late than never haha.
Growing up in Crimea I don't recall ever tasting rhubarb, it must not be common over there at all, so when I spotted some at a grocery store the other day, I knew I had to get some.

Surprisingly, it tasted so much better than I expected, I fell in love with the fresh and sour flavor of it, I think it may as well be my new favorite fruit to experiment with, so expect more rhubarb recipes in the future :).

Ingredients for the pie crust:

• 1 cup flour;
• 1 table spoon brown sugar;
• a pinch of salt;
• 1 stick butter;
• 1 table spoon lemon juice;
• 2 table spoons ice water.

Ingredients for the pie filling:

• 1-2 rhubarb stalks (sliced);
• 1 blood orange (sliced);
• 1 egg (for the egg wash);
• 1 teaspoon cornstarch;
• 2-4 tablespoons sugar;
• handful of pumpkin seeds.

Directions:

For the galette: In a mixing bowl combine flour, sugar and salt, grate in cold butter and mix together until the dough gets crumbly, then add in lemon juice and ice water, a little bit at a time. Mix the dough with a fork until it starts coming together. Chill the dough in the fridge for 30 minutes or an hour.
Once the time is up, roll out the dough into a round 3-5 mm thick, transfer the dough into a baking sheet lined with parchment paper and start assembling the galette.

For the filling: Cut the peel around the blood orange slices (I only used 3 slices) and place them in the center of the galette. In a small bowl toss rhubarb slices with cornstarch and sugar, arrange in the middle leaving a 5 cm border around the edge. Fold the rim of the dough up to seal the galette.
Beat the egg and brush the crust. Sprinkle pumpkin seeds or nuts of your choice around the edges.
Preheat your over to 400 F and bake for approximately 30 minutes or until the galette turns golden brown.

Cut the gallete into wedges and serve warm with a scoop of ice cream, or let it cool and serve with a warm beverage such as chai tea. If you're a sweet tooth, I recommend increasing the amount of sugar in the recipe because this dessert does not turn out sweet, it has a pleasant sour taste. Enjoy!