It seems everyone has a favorite way to prepare rhubarb. For us, it’s Rhubarb Galette. From one season to the next we wait for it to reappear, either in the garden or the local farmers’ market, just so we can make it. We reserve combining strawberries with rhubarb for later when the berries are in season. Until then, a galette lets this luscious vegetable shine on its own, its characteristic tartness warmed up with a pinch of cinnamon and nutmeg, and grounded by the earthiness of a cornmeal crust.

My own copy of this recipe contains a few scrawled notes in the margins — I let the galette set in the fridge for a bit longer than suggested, and omit the butter added before baking, but only out of personal preference — otherwise, I leave it largely untouched. Sometimes a recipe is perfect just as it is.

Rhubarb Galette

1/4 cup all-purpose flour, plus more for work surface
1/2 recipe Cornmeal Pate Brisee
1 pound rhubarb, sliced 1/2-inch thick
Juice of 1/2 lemon
3/4 cup granulated sugar
Pinch of salt
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
1 large egg, beaten
Turbinado or sanding sugar
1 tablespoon unsalted butter, cut into small pieces (optional)

– Heat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. On a lightly floured work surface, roll out dough to a 14-inch round, about 1/8-inch thick. Place rolled out crust on parchment-lined baking sheet.
– Place rhubarb and lemon juice in a large bowl; toss to combine. In a medium bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg until well combined. Add sugar mixture to rhubarb and toss until well coated. Arrange rhubarb mixture on top of dough, leaving a 2-inch border all the way around. Fold border over the fruit mixture, overlapping where necessary and pressing gently to adhere the folds. Brush edges of dough with egg, sprinkle with turbinado or sanding sugar, and, if using, dot with butter. Transfer to refrigerator and chill 20 to 30 minutes.
– Bake until crust is deep golden brown and juices are bubbling, 55 to 60 minutes. Transfer baking sheet to a wire rack to cool the galette. Serve warm or at room temperature.

Recipe adapted from Martha Stewart.

Local ingredients: Egg from Mona Farm, butter from Brookford Farm, cornmeal from Wild Miller Gardens, rhubarb from the garden.