Early spring whispers promises of fresh flavors to come, and few things mark its arrival quite like rhubarb. Peeking through the cool earth, its vibrant crimson stalks are the first treasures to emerge from the garden, announcing the season of renewal and bounty. Today, we celebrate this early harvest with a rustic rhubarb galette, a simple yet elegant dessert that captures the essence of springtime.

Rhubarb and Ginger Galette

Rhubarb and Ginger Galette

This recipe is a delicious and easy way to enjoy the flavors of spring. The rhubarb is tart and the ginger adds a warm spice that is perfect for a chilly day.

Ingredients:

• 1 recipe pie dough, homemade or store-bought

• 4 cups rhubarb, sliced

• 1/2 cup sugar

• 1 tablespoon cornstarch

• 1 teaspoon grated ginger

• 1/4 teaspoon salt

• 1 egg, beaten

• 1 tablespoon milk

• Turbinado sugar, for sprinkling

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).

2. On a lightly floured surface, roll out the pie dough to a 12-inch circle.

3. In a large bowl, combine the rhubarb, sugar, cornstarch, ginger, and salt. Toss to coat.

4. Transfer the rhubarb mixture to the center of the pie dough. Fold the edges of the dough over the filling, pleating to create a rustic edge.

5. Brush the dough with the beaten egg and sprinkle with turbinado sugar.

6. Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

Lost Creek Rhubarb Spritzer

This refreshing and bubbly cocktail is perfect for a spring or summer day. The tartness of the rhubarb is balanced by the sweetness of the prosecco and the tequila adds a touch of warmth.

Ingredients:

• 2 ounces tequila

• 1 ounce freshly squeezed lime juice

• 1/2 ounce rhubarb simple syrup (recipe below)

• 4 ounces prosecco

• Soda water, to top

• Rhubarb slices, for garnish

• Lime wedges, for garnish

Rhubarb simple syrup:

• 1 cup water

• 1 cup sugar

• 2 stalks rhubarb, chopped

Instructions:

1. To make the rhubarb simple syrup, combine the water, sugar, and rhubarb in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar is dissolved and the rhubarb is softened, about 10 minutes.

2. Remove from heat and let cool. Strain the syrup into a jar and discard the rhubarb.

3. To make the cocktail, combine the tequila, lime juice, rhubarb simple syrup, and prosecco in a shaker filled with ice. Shake well.

4. Strain into a chilled glass filled with ice. Top with soda water and garnish with rhubarb slices and lime wedges.

Deconstructed Rhubarb Pie

This recipe is a fun and easy way to enjoy the classic flavors of rhubarb pie without all the work. The deconstructed version allows you to layer the ingredients in a mason jar, making it perfect for individual servings or quick grab-and-go treats.

Ingredients:

• For the crust:

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 cup cold unsalted butter, cubed

  • 1/4 cup ice water

• For the filling:

  • 3 cups rhubarb, chopped

  • 1/2 cup sugar

  • 1 tablespoon cornstarch

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground ginger

  • 1/4 cup water

• For the topping:

  • 1 cup whipping cream

  • 1 tablespoon powdered sugar

  • 1/4 teaspoon vanilla extract

Instructions:

1. Make the crust:

   • In a food processor, combine the flour and salt. Pulse to combine.

   • Add the cold butter and pulse until the mixture resembles coarse crumbs.

   • Add the ice water, one tablespoon at a time, pulsing until the dough just comes together.

   • Do not overmix.

   • Form the dough into a disk and wrap in plastic wrap.

   • Refrigerate for at least 30 minutes.

   • Preheat oven to 375 degrees F (190 degrees C).

   • On a lightly floured surface, roll out the dough to a 1/4-inch thickness.

   • Cut out circles slightly larger than the mouth of your mason jars.

   • Place the dough circles on a baking sheet and bake for 10-12 minutes, or until golden brown.

   • Let cool completely.

2. Make the filling:

   • In a medium saucepan, combine the rhubarb, sugar, cornstarch, cinnamon, and ginger.

   • Add the water and stir to combine.

   • Cook over medium heat, stirring occasionally, until the rhubarb is softened and the sauce has thickened, about 10 minutes.

   • Let cool slightly.

3. Assemble the jars:

   • Crumble the cooled pie crust into the bottom of each mason jar.

   • Top with the rhubarb filling.

   • In a small bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

   • Pipe or spoon the whipped cream on top of the rhubarb filling.