Rhubarb galette with lemon rosemary simple syrup

Rhubarb (aptly, also called pieplant) is in season! These bright red stalks are truly nature’s sour candy and I can’t get enough. In this rhubarb galette with lemon rosemary simple syrup, a rustic dough envelopes the tart ruby veg, with bright herbal zest aplenty. Perfect for dessert or a snack any old day, this would also make a precious gift or treat for a special occasion. Grab your rolling pins and let’s get started!

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rhubarb galette dough
rhubarb galette filling

This is a fairly straightforward recipe with most of the total time spent either waiting for the dough to chill or baking the galette. You can really use almost any flavorings for your simple syrup (like this) or sub it out for just sugar. I like using the simple syrup here because I can infuse more herbs into the recipe. Aquafaba is optional, but even the small amount used makes the crust more flakey and delightful. You can replace the rhubarb with whatever fruit you like–I’m looking forward to making these with freshly picked berries in the next couple of months.

I love to serve this with lots of fresh herbs like basil and mint. It is also divine topped with plant based vanilla ice cream!


Rhubarb galette with lemon rosemary simple syrup   by

In this rhubarb galette with lemon rosemary simple syrup, a rustic dough envelopes the tart ruby veg, with bright herbal zest aplenty. Perfect for dessert or a snack any old day, this would also make a precious gift or treat for a special occasion.

makes: one 12" galette / 4 servings | prep time: 10 min | rest time: 60 minutes | cook time: 40 min | total time: 110 min

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rhubarb galette with lemon rosemary simple syrup


  • 1 1/2 cup spelt flour (225g)
  • 1/2 cup oat flour (or sub more spelt flour, 50g)
  • 1/2 tsp kosher salt
  • 1/2 cup + 2 tbsp plant-based butter or shortening, cubed + chilled (140g)
  • 2 tbsp organic cane sugar + more for sprinkling after assembly
  • 1 tsp apple cider vinegar
  • 2 tbsp aquafaba, cold (or sub more cold water)
  • 1 tsp vanilla extract
  • 3+ tbsp water, cold

Lemon rosemary simple syrup (optional)

  • 1 cup sugar* (200g)
  • 1 cup water (250ml)
  • 4-5 sprigs rosemary**
  • 1 lemon, sliced in half with seeds removed + zest


  • 5 stalks rhubarb, cut into 2" pieces
  • 2 tbsp lemon zest
  • 1/2 cup lemon rosemary simple syrup (or 1/4 cup organic cane sugar)
  • 1/8 tsp kosher salt
  • 1/4 cup arrowroot powder


Make dough and filling

  1. In a large bowl, combine flours and salt. 
  2. Remove chilled butter from refrigerator and add to bowl. With a pastry cutter (or with 2 forks or butter knives), work the butter into the dry ingredients until you have pea sized chunks.
  3. In a small bowl, whisky together sugar, vinegar, aquafaba and vanilla. Pour into large bowl over dry ingredients and butter along with 2 tablespoons ice cold water. Mix with your hands until a dough begins to form. If dough is too dry, add more ice cold water 1 tablespoon at a time. Your end result should come fully together but not be too sticky.
  4. Form into a ball and then lightly press into a thick disc shape about 5″ wide. Wrap tightly and set aside in the refrigerator for at least 1 hour.
  5. In a medium bowl, combine all filling ingredients. Let sit for at least 10 minutes.

Make lemon rosemary simple syrup

  1. Combine all ingredients in a small pot and bring to a boil.
  2. Stir until the sugar dissolves, then lower heat and simmer for another 15 minutes.
  3. Let cool, then strain into a container and press the juice from the lemon out. Keeps in refrigerator for 3-4 weeks.

Assemble + bake

  1. Preheat the oven to 400°F.
  2. Remove dough from refrigerator onto a floured surface. Let sit 10-15 minutes, then roll out into a 14″ circle with a floured rolling pin and more flour as needed.*** Transfer, with parchment paper, to baking pan.
  3. Leaving liquid in bowl, remove rhubarb and arrange rhubarb pieces in desired pattern in the middle of dough with 2-3″ empty around the edge. Brush some of the leftover liquid that rhubarb sat in on the exposed 2-3″ of dough.
  4. Gently fold the edge of dough over rhubarb, moving in a circle around the entire galette until done.
  5. Brush crust with melted plant butter or plant milk, then sprinkle with organic sugar.
  6. Bake for 40 minutes or until crust is golden brown.
  7. Remove from oven and let cool slightly. Garnish with more lemon zest, simple sugar, and fresh herbs like mint and basil.


*You can totally experiment with the amount of sugar you use to get your desired consistency. This recipe is 50% sugar which means it's "very heavy" (the types are very light, light, medium, heavy, very heavy with 10-50% sugar respectively).

**If swapping out for more delicate herbs like basil and mint, add after taking off heat and before steeping. 

***I like to roll out my dough on the parchment paper that I bake it on (you can add another piece on top to make this easier). Do whatever works for you! Just remember to have it transferred to the pan you're baking on before adding the filling.

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