Monday, August 8, 2011

Rhubarb Galette with Ricotta Ice-Cream

Here's a simple free-form rhubarb galette made using frozen butter puff pastry. The rhubarb is tossed in brown sugar, melted butter, orange rind and ground cinnamon, then arranged on the pastry sheet before baking. As the rhubarb is a little tart, it pairs well with vanilla or ricotta ice-cream.