I think you all will consider it a blessing that I haven’t had much time to go crazy over the 4th of July. It is my favorite holiday! I am so excited to see my cousins and go tubing and enjoy BBQ and pie. And I am so excited to get some red white and blue treats on the blog!
Let’s start with this galette. Do you remember the Pear and Toffee Galette? I love how easy and free form the crust is and how simple it is to substitute fillings. This time, I used a combination of sugared rhubarbs and blueberries and their natural juices to create an unforgettable tart and sweet filling.
The crust is incredibly easy – simply cut in your butter and flour/sugar mixture, add some water, and voila! Galette crust. No pie pans, no edge crimping, no nothing. All that you have to do is roll it into a circle, toss the berries on top, and roll up the edges however you want.
Our church has been having our Vacation Bible School this week and it has been so fun working with the kids, even if it has been crazy humid and hot. They have some of the best quotes and if you need a laugh, listen to these:
“I’m allergic to mosquitos.” honey, are you kidding me – we all are.
“Nobody leaves me un-snacked.” relatable much?
“Boys can braid too?!” yep, the talent is not only for girls.
I’ve also been leading music and it has been somewhat challenging, but I love worship and music, so I volunteered myself to guarantee it would happen … and then I volunteered my mom to help me It is amazing how much more memorable things are when put to music! I can remember school assignments and verses from years ago thanks to catchy tunes. When I was at Worldview Academy Camp last week, we weren’t allowed to bring any sort of electronics, just so they wouldn’t be distractions. I LOVED the break from social media, etc., but I missed my music. However, it made worship every night so much more sweet because it was the only time we sang together as a group. I realized the constant stream of music from the radio or iPhone at home can take away from the beauty of music. Getting it in smaller doses made me appreciate it a whole lot more. Plus, In Christ Alone will forever give me goosebumps.
Do you guys listen to the radio or books on CD when you bake? As long as the beaters aren’t going (and I usually use a whisk) I’ve got Pandora or an audiobook running. Music + rhubarb + Fourth of July = as close to perfect as you can get.
- 1-1/2 cups all purpose flour
- 2 teaspoons sugar
- ¼ teaspoon salt
- 10 tablespoons (1 stick butter + 2 tablespoons) butter
- ⅓ cup ice water*
- 1-1/2 cups rhubarb, sliced to ¼ inch thickness
- 1 cup blueberries
- ½ cup sugar
- Preheat oven to 350.
- Combine flour, sugar, and salt in a large bowl.
- Cut cold butter into 1 inch cubes.
- Using a pastry blender, cut butter into flour mixture. This will take a couple minutes.
- OR using a food processor, pulse butter into flour mixture a couple times.
- Add ice water and cut in until incorporated and dough pulls together.
- Lightly grease a cookie sheet.
- Using a floured rolling pin, roll dough into a circle about 12 inches in diameter.
- Set aside.
- Combine rhubarb, blueberries, and sugar. Toss until coated.
- Spread over galette dough, eaving 2-3 inches of crust around the edge.
- Pull the edges of the dough up and over the pears, creating an edge.
- Bake for 50-55 minutes, or until dough is lightly browned.
- Let cool before serving. Enjoy!
- *mix ice and tap water and let sit for a couple minutes. Measure out ⅓ cup water, making sure there is no ice in the water that you’re using for the galette.