Lavender Honey Raspberry Rhubarb Galette

The first time I made this Lavender Honey Raspberry Rhubarb Galette, it was one of those unplanned kitchen adventures. I had some fresh rhubarb that I had just picked up from the local farmer’s market, and a lingering craving for something sweet and fruity. I could already visualize the vibrant colors of the raspberries and the whimsical floral notes of lavender melding perfectly together in a buttery crust. As I mixed and rolled the dough, memories of spring afternoons filled my mind, with their warm breezes and blooming gardens. This galette has become a symbol of those simple yet profound moments spent in the kitchen.

Key Ingredients for Lavender Honey Raspberry Rhubarb Galette

The ingredients in this Lavender Honey Raspberry Rhubarb Galette come together beautifully, each playing a crucial role in the final flavor. The combination of sweet and tart from the raspberries and rhubarb pairs perfectly with the floral notes of lavender. Meanwhile, the crust, made with brown rice flour and all-purpose flour, creates a delightful texture that holds all the delicious filling.

• 1/2 cup brown rice flour may use regular all-purpose flour
• 1/2 cup all-purpose flour swap your favorite gluten-free flour if desired/needed
• 1/4 cup cornstarch or arrowroot powder
• 1 tablespoon coconut sugar or sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter cubed, 1/2 cup or 1 stick
• 3-4 tablespoons ice water
• 1 egg beaten
• 1/2 cup slivered almonds
• 1 pound fresh rhubarb cut into 1/2 inch pieces
• 1/4 cup honey plus more for drizzling
• 2 tablespoons dried lavender divided
• 1 teaspoon vanilla extract + 1 vanilla bean seeds removed (vanilla bean seeds are optional)
• 2 teaspoons lemon juice
• 2 cups fresh raspberries divided
• 2 tablespoons butter cold
• 1/2 cup sugar
• vanilla ice cream for serving

How to Cook Lavender Honey Raspberry Rhubarb Galette

Let’s dive into the fun part—making your Lavender Honey Raspberry Rhubarb Galette! The steps are straightforward and satisfying. You’ll start by preparing the crust, which is a delightful blend of flours, and then move on to the unique filling. Follow along, and you’ll see just how easy it is to create a stunning dessert that will impress.

1. In the bowl of a food processor, combine the brown rice flour, all-purpose flour, cornstarch, coconut sugar, and salt. Pulse just once or twice until mixed. It’s important not to overdo it at this stage.
2. Add the diced butter into the mixture. Pulse again until the butter pieces are small, resembling rice. This step ensures that your crust will be flaky and delicious.
3. Now, add about 3 tablespoons of ice water into the mix. Pulse until the dough starts to come together. If it seems too dry, you may add an additional 1-2 tablespoons of chilled water and pulse again.
4. Once the dough is ready, turn it out onto a floured work surface. Knead it gently just a couple of times to bring it together, then shape it into a flat disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This chilling process helps to firm up the butter, leading to a flakier crust.
5. While the dough chills, let’s make the filling. In a mixing bowl, combine the fresh rhubarb, honey, 1 tablespoon of lavender, vanilla (and seeds if using), lemon juice, and 1 cup of raspberries. Toss everything well together to combine the flavors.
6. Now that your dough has chilled, flour your work surface again. Roll out the dough to about 1/8-inch thick. Be sure to keep it circular and even. Transfer the rolled dough onto a baking sheet lined with parchment paper.
7. Next, add the filling into the center of the dough, leaving about a 3-inch border around the edges. This is where the rustic charm comes into play! Don’t worry about making it perfect.
8. Fold the edges of the dough over the filling, creating a lovely border. Brush the exposed crust with the beaten egg, and then scatter the slivered almonds over the top for a nice crunch.
9. Combine the remaining lavender with 1/2 cup sugar in a bowl. Sprinkle this lavender sugar over the galette. Save any leftover sugar for future use. Now, place the galette in the fridge for 15 minutes to firm up before baking.
10. Preheat your oven to 400 degrees F. Remove the galette from the fridge, and add the remaining raspberries and butter on top. This will ensure a juicy filling and great flavor.
11. Finally, bake the galette for 45 to 50 minutes, or until the crust is golden and the fruit is soft and caramelized. The aroma that fills your kitchen will be simply irresistible!
12. Once baked, allow it to cool completely before slicing. Serve it slightly warm or at room temperature, topped with a generous scoop of vanilla ice cream and a drizzle of honey for that extra touch of sweetness.

Ways to Adapt This Recipe

There are plenty of ways to make this Lavender Honey Raspberry Rhubarb Galette your own! Here are some tips for variations and adaptations.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven for the best texture.
• Freezing: This galette freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it will be good for up to 2 months.
• Pairing: Serve with vanilla ice cream or whipped cream to complement the fruit’s sweetness.
• Flavor variations: Try adding cinnamon or nutmeg to the filling for an extra layer of flavor.
• Gluten-free option: Substitute the brown rice flour and all-purpose flour with an equal amount of gluten-free flour blend.
• Fruit swaps: Feel free to use other fruits like peaches, blueberries, or apricots for different flavor profiles.

Perfect Matches for Lavender Honey Raspberry Rhubarb Galette

Pairing the Lavender Honey Raspberry Rhubarb Galette with the right accompaniments can elevate your dessert experience. Here are some perfect matches:

• Tea: A steaming cup of chamomile or earl grey complements the floral notes beautifully.
• Brunch: This galette is a stunning centerpiece for a spring brunch, served alongside a fresh fruit salad.
• Special occasions: Perfect for celebrations like birthdays or anniversaries, adding an elegant touch to your dessert table.
• Seasonal gatherings: Its vibrant colors make it an ideal choice for summer picnics or spring gatherings.
• Ice cream: Always a classic, serve with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

FAQ

Conclusion

The Lavender Honey Raspberry Rhubarb Galette is a delightful dessert that perfectly balances sweet and tart flavors with the unique touch of lavender. Its rustic charm and ease of preparation make it a favorite among family and friends. I encourage you to try this galette yourself! It’s not just a recipe; it’s an experience that brings joy and flavor to your table.

Lavender Honey Raspberry Rhubarb Galette

This Lavender Honey Raspberry Rhubarb Galette is a delightful blend of sweet and tart flavors, wrapped in a buttery, flaky crust. The floral notes of lavender combined with the fresh raspberries and rhubarb create a dessert that’s perfect for spring. Treat yourself to this beautiful galette tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 cup brown rice flour may use regular all-purpose flour
• 1/2 cup all-purpose flour swap your favorite gluten free flour if desired/needed
• 1/4 cup cornstarch or arrowroot powder
• 1 tablespoon coconut sugar or sugar
• 1/4 teaspoon salt
• 8 tablespoons cold unsalted butter cubed, 1/2 cup or 1 stick
• 3-4 tablespoons ice water
• 1 egg beaten
• 1/2 cup slivered almonds
• 1 pound fresh rhubarb cut into 1/2 inch pieces
• 1/4 cup honey plus more for drizzling
• 2 tablespoons dried lavender divided
• 1 teaspoon vanilla extract + 1 vanilla bean seeds removed (vanilla bean seeds are optional)
• 2 teaspoons lemon juice
• 2 cups fresh raspberries divided
• 2 tablespoons butter cold
• 1/2 cup sugar
• vanilla ice cream for serving

Equipment

• Cutting Board
• Baking Sheet
• Food Processor
• Oven

Method

 

1. In the bowl of a food processor combine the brown rice flour, all-purpose flour, cornstarch, coconut sugar, and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 3 tablespoons ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Meanwhile, make the filling. In a bowl, combine the rhubarb, honey, 1 tablespoon lavender, vanilla + vanilla bean seeds (if using), lemon juice and 1 cup raspberries. Toss well to combine.
3. Now grab your dough from the fridge. Flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Add the filling to the center of the dough, leaving a 3-inch border around the edges. Fold the edge of the dough over the filling. Brush the crust with the beaten egg and scatter the slivered almonds over the dough.
4. In a bowl, combine the remaining 1 tablespoon dried lavender with 1/2 cup sugar. Sprinkle the galette with the 1-2 tablespoons of the lavender sugar (save the rest for serving and/or another use). Place the galette in the fridge for 15 minutes or until ready to bake.
5. Preheat the oven to 400 degrees F. Remove the galette from the fridge and add the remaining raspberries and butter right on top. Bake the galette for 45-50 minutes or until the crust is golden and the fruit soft and caramelized. Allow to cool completely before slicing.
6. Serve slightly warm or at room temp with a large scoop of vanilla ice cream, lavender sugar and/or a drizzle of honey.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven for the best texture.
• Tip 2: This galette freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it will be good for up to 2 months.
• Tip 3: Serve with vanilla ice cream or whipped cream to complement the fruit's sweetness.
• Tip 4: Try adding cinnamon or nutmeg to the filling for an extra layer of flavor.
• Tip 5: Substitute the brown rice flour and all-purpose flour with an equal amount of gluten-free flour blend.
• Tip 6: Feel free to use other fruits like peaches, blueberries, or apricots for different flavor profiles.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!