This time of year, I get very excited when two of my favorite fruits finally make their first appearance!  Both fresh rhubarb and ripe apricots have short seasons in spring markets, so until it is their time to shine in the produce spotlight I usually have several recipes in mind to help celebrate their abundance. A simple way to use your favorite spring or summer fruit is with a galette: simply a rustic, open-faced pie that can be made with a store-bought flat pie crust, or a homemade version if you choose.

Here’s how to do it: simply toss the cut fruit together with sugar, a touch of flour and a pinch of cinnamon and the place it in the middle of the pie crust. Fold the crust’s edges up effortlessly around the sweetened fruit and pop in the oven until bubbly and browned. I chose this time to use fresh rhubarb, flavored with a touch of ground cinnamon and the fragrant taste of rose water.  And to add extra crunch to the crust itself, a sprinkling of chopped pistachios.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: dessert, flour, fresh rhubarb, fruit dessert, galette, ground cinnamon, pie crust, pistachios, rhubarb, rhubarb galette, rose water, sanding sugar, sugar, tart