Vegan Rhubarb Galette
My easy vegan Rhubarb Galette has a puff pastry crust, which truly makes baking this treat as easy as pie. A soy-free, nut-free recipe.
- 1 sheet puff pastry
- 1.5 pounds rhubarb (sliced into ¼-inch-thick pieces.
- 1 cup sugar
- ½ tsp ground cardamom
- 1 tbsp lemon juice
- 2 tbsp cornstarch
- Sugar for sprinkling on crust (optional)
Preheat the oven to 400 degrees F
Mix the rhubarb with the sugar, cardamom, lime juice and cornstarch in a bowl. Set aside as you prep the crust.
Roll out the puff pastry to approximately 12 inches square. Transfer to a baking sheet.
Place the rhubarb mixture in the center, leaving a two-inch border all around. Fold up the edges to partially cover the filling. You can get as crafty as you want here and make the folds really nice, or just go freestyle. You simply can't go wrong. If desired, sprinkle some sugar on the puff pastry edges.
Bake the galette 30 minutes. The juices will still be bubbling when you take it out. Let the baking sheet stand on a rack until the galette is completely cooled.
Slice the galette and serve by itself or with vegan whipped cream or ice cream.
Calories: 292kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 3gSodium: 80mgPotassium: 264mgFiber: 2gSugar: 26gVitamin A: 87IUVitamin C: 8mgCalcium: 76mgIron: 1mg
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