Season’s first Rhubarb
Just enough to make two small galettes.
I gave one to our favourite neighbour and Moe and I shared the other one.
It was our lunch.
And to be even more decadent I drizzled each slice with a little sour cream that had been sweetened with brown sugar.
The tang of the sour cream pairs beautifully with the rhubarb.
The tang of the sour cream pairs beautifully with the rhubarb.
The filling was the same as my favourite Rhubarb Pie.
The pastry I used this time is one that handles very well and is made with a little oatmeal and maple syrup.
Maple Oatmeal Pastry
Source: Anna Olson
2 cups all purpose flour
2 tablespoons oat meal
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces and chilled
2 tablespoons sour cream
2 tablespoons maple syrup
Preheat oven to 350 F.
Combine flour, oat meal, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.
thibeaultstable.com 
Ann..gorgeous!
I need to get on the rhubarb train soon. I remember growing up as a kid and pulling the stalks from the garden, a quick rinse and we would dip them in a bowl of sugar and munch on them that way.
Your photography is awesome as well as the food I am sure – of course a sample would be nice!!!