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!