Rhubarb, almond & vanilla galette
Waitrose and Partners

Rhubarb, almond & vanilla galette

Underneath the golden pastry lattice top of this French-style dessert is a fruity filling on a pastry base. Delicious warm or cold – try serving with vanilla ice cream.

  • Serves10
  • CourseDessert
  • Prepare25 mins
  • Cook35 mins
  • Total time1 hr
  • Plusmarinating, chilling and cooling


  • 400g pack Cooks' Ingredients Rhubarb, trimmed
  • 100g light brown soft sugar
  • 1 vanilla pod, split lengthways, seeds scraped out
  • 100g ground almonds
  • 1 tbsp demerara sugar, to sprinkle
  • 50g toasted flaked almonds

For the pastry

  • 300g plain flour, plus extra for dusting
  • 75g caster sugar
  • ½ tsp fine sea salt
  • 150g unsalted butter, cubed and chilled
  • 1 Waitrose British Blacktail Medium Free Range Egg, beaten, plus extra for glazing