Vegan Rhubarb Ginger Galette
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
43 mins
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Total time
123 mins
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Ingredients
400 g rhubarb - fresh or previously frozen
½ cup granulated sugar (110 g)
1 tbsp Kinnikinnick All Purpose Flour Blend (15 g)
2 tbsp grated fresh ginger (30 g)
1 Kinnikinnick Pie Crust (195 g)
1 tbsp olive oil (15 g)
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Directions
Rhubarb Filling
- Chop rhubarb into ½ inch pieces (If previously frozen, drain excess liquid).
- In a medium saucepan, combine chopped rhubarb, sugar, Kinnikinnick All Purpose Flour Blend and fresh ginger.
- Cook down over medium heat stirring occasionally. Mixture will thicken slightly and reduce (approx.15 minutes).
- Remove from heat and let cool.
Assemble
- Preheat oven to 375°F (190°C).
- To thaw pie crust - remove from freezer and let thaw in container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets.
- Fill Kinnikinnick Pie Crust with cooled rhubarb filling.
- Using an offset or knife, carefully fold edges of pie crust towards centre (approx. 2½ inches in).
- Brush sides with oil.
- Place filled pie crust on a baking tray.
- Bake in preheated oven for 28 minutes.
- Remove from oven let cool for 30 minutes.
Yields 1 Galette
Tips & Variations
- Frozen or fresh rhubarb work well. Thaw frozen rhubarb and drain off excess juice.
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