I always look forward to forced rhubarb season. One of my favourite ever trips was to visit Rhubarb Robert, a farmer in Yorkshire, who showed me how they grow and force rhubarb into the wonderful, neon-pink stuff that we use in restaurants at this time of year. The sheds are lit with candles and you can actually hear the rhubarb popping as it grows. Fascinating. This galette uses double cream in the dough, which helps to bring it together and bake into a crumbly pastry.
Serves 4
rhubarb 200g
light brown sugar 60g
lemon zest of 1
egg 1, beaten
