Love is a fruit in season at all times, and within reach of every hand - Mother Teresa



Summer desserts feature delicious in season fruit in tarts, galettes and lightly roasted fruit with fruit or herb ice cream, sorbet and granita. There’s something special about this rhubarb galette. It’s slightly tart deep ruby flesh is delicious when combined with a nutty sweet hazelnut crumb and cooled with fresh tasting basil ice cream, a delicious dessert dream. You could substitute favourite stone fruit or add strawberries to the rhubarb, even add a grating of ginger.


Health benefits:

·       Rhubarb is one of the vegetables with low calories and it is often recommended for people who are struggling to lose weight but still want to remain healthy. 100 grams of rhubarb contains only 21 calories.

·       Rhubarb is extremely low in fat and cholesterol and it poses no threat to cardiovascular health as can actually increase the levels of good cholesterol due to the presence of dietary fibre.

·       The high amount of dietary fibre found in rhubarb can guarantee a healthy digestive system by bulking up the stool and making sure that bowel movements are smooth and regular.



Makes a 30cm galette



For the sweet pastry:

1½ cups spelt flour, or GF plain flour

¼ cup coconut sugar

pinch Himalayan salt

1/3 cup non-dairy butter, chilled

¼ cup chilled water

For the hazelnut base:

¾ cup peeled, roasted hazelnuts

¼ cup coconut sugar

1 lemon, grated rind

For the filling:

¾ cup coconut sugar

½ lemon, juiced

500 grams/2 bunches rhubarb stalks, cut into 7 cm lengths

Preheat the oven to 190’C/350’F/Gas mark 4. Pour the flour, coconut sugar and salt into a bowl. Cut the butter into small discs and rub into the flour with fingertips to make a breadcrumb consistency. Using a blunt knife, gradually mix in chilled water to make a pastry. Bring the pastry together and lightly knead. Wrap in baking paper and chill in the refrigerator for 30 minutes. For the filling, combine coconut sugar, lemon juice and 200 ml of water in a saucepan over high heat for a minute, add the rhubarb and simmer gently while turning gently for 2-3 minutes. For the hazelnut base, place the hazelnuts on a lined baking tray and roast for 8-10 minutes. Take out from the oven and set aside to cool. When cool, rub the nuts to remove the dark brown skin. Add the coconut sugar and hazelnuts in a food processor and pulse until coarsely chopped. Roll out the pastry between 2 sheets of baking paper into a 35 cm round. Scatter the hazelnut crumb over the pastry, leaving a 5 cm border. Arrange drained rhubarb (reserve syrup) in a zigzag pattern to form a 30 cm circle, fold the edges of the pastry over the rhubarb, pleating as you go. Slip onto a baking tray, and bake for 20-25 minutes until golden brown. Serve hot or warm with basil ice cream and drizzles of the syrup. Enjoy!




½ cup fresh basil leaves, firmly packed

400 ml tin coconut milk

¼ cup rice malt syrup

pinch Himalayan salt

Add ingredients to the blender and blend until smooth and creamy with no bits of basil visible. Follow your ice cream maker instructions, and allow it to churn until thick, use immediately. May pour into a loaf tin to freeze for 6 hours, but is more like a granita in texture. Enjoy!