Strawberry and rhubarb season! Rhubarb is one of my favorite flavors to play with. Its natural earthy acidity makes it a great companion to sweet desserts and loves getting together with strawberries. In addition to cooking with local and seasonal produce, I also like to play with different types of flours and textures. At Troutbeck, we partner with a local grainery, Wild Hive, for our artisanal flours. Spelt flour in this recipe will add a nuttiness that will pair perfectly with the local strawberries, rhubarb and ginger. If you don’t have spelt flour, you can use all-purpose (or be bold and try something else!). This strawberry, rhubarb, and ginger galette will delight your pallet and set the summer off in the right direction with bright colors and flavors. Galettes are deceivingly easy to assemble and their presentation will wow your guests and Instagram followers. Enjoy with a scoop of your favorite local vanilla ice cream or whip up some heavy cream. Have fun, get messy, and enjoy!
Strawberry, Rhubarb and Ginger Galette
2 1/8 cups (315grams) spelt Flour (or AP)
2 teaspoons ground ginger
1 pinch salt
10.5 tablespoons (150grams) butter
1 medium/large egg
2-3 tablespoons ice water
¾ cup sugar
2 tablespoons AP flour
1 orange zest
2 tablespoons candied ginger
1 teaspoon vanilla extract
1 tablespoon butter
250 grams rhubarb
250 grams strawberries
Method:
Preheat oven to 375F.
Cube butter and chill in the refrigerator.
In a large bowl, stir together spelt flour, ground ginger, and a pinch of salt. Add butter and mix with a dough cutter or your hands until cornmeal is the texture.
Add half a beaten egg and 2-3 tablespoons of ice water. Mix until the dough comes together.
Flatten into a disk, cover and chill for at least 30 minutes.
Cut rhubarb into 1–2-inch chunks.
Slice strawberries in quarter wedges.
In a large bowl, combine rhubarb, sugar, flour, orange zest, vanilla, and candied ginger. Allow to macerate in the fridge for at least 15 minutes. Stir in cut strawberries.
On a floured countertop, roll the dough out into an even 13-inch round circle.
Leaving a 2-inch border around the edge, arrange fruit filling in whatever pattern you would like or you can make a more rustic pile in the center of the dough.
Place small cubes of butter around the top of the rhubarb.
Fold the edges of the dough over the edge of the filling.
Brush the crust with the other half of the beaten egg. Sprinkle with sanding sugar or sugar in the raw.
Bake at 375F for 35-40 minutes.
Meg Sher, executive director of the David M. Hunt Library in Falls Village.L. Tomaino 
