Rhubarb galette with blood orange syrup

Serves 6-8

For the pastry

• 150g self-raising flour 

• ½ tsp caster sugar

• A good pinch of salt

• 110g cold, unsalted butter cut into cubes

• 3 tbsp ice-cold water

For the blood orange syrup

• Zest and juice of 2 blood or regular oranges

• 4 tbsp caster sugar

  For the amaretti powder

• 1 ½ tbsp ground amaretti or ginger biscuits

• 1 ½ tbsp caster sugar 

• 1 ½ tbsp ground almonds

• 1 ½ plain flour

For the galette

• 500g rhubarb, cut into 5cm lengths

• 150g caster sugar

• 1 tbsp plain flour

• 2 tbsp melted butter or double cream

instructions

Make the pastry first. Place the flour, sugar and salt in a food processor and add a third of the butter; pulse until you have breadcrumbs. Add the remaining butter and pulse for only a few moments until the butter is the size of peas. You can also do this by hand if you prefer.

Transfer to a bowl, then start dribbling in the water, tossing it and letting it fall through your fingers. Keeping going like this for at least 3 minutes - you want the dough to come together by itself. You will find that it starts to make ropey- bits, keep going until it begins to clump and you have more ropey-bits that dry bits (you may need to add another tablespoon of water. Be patient, you'll thank yourself later! Press into a ball, flatten slightly, then wrap and place in the fridge for at least 30 minutes. 

Preheat the oven to 200C/400F/gas 6. Mix the amaretti powder ingredients in a bowl and put to one side.

Roll into a 30cm circle and transfer to a baking sheet lined with baking paper. Sprinkle the dough with the amaretti powder leaving a 3cm un-sprinkled border. Place the rhubarb, sugar and flour in a bowl and zest in the two oranges. Toss well so the rhubarb is coated, then pile in a mound over the pastry. Bring up the sides, crimping them a little and folding them over the fruit to create a dam so that the juices don't breach the rim. Brush with the pastry with the melted butter or cream and sprinkle it with the tablespoon of sugar. Place in the oven for 30-35 minutes, rotating it every 10 minutes. 

Meanwhile, place the blood orange juice and the sugar in a small pan and bring to the boil. Leave to simmer for 5 minutes or so until you have a syrup; keep warm.

Remove from the oven, pour over the blood orange syrup, and allow to cool slightly before serving wirh cream or ice cream.