Vegan rhubarb galettes

Total time: 2hr 20m
Preparation Time: 40m

For 4 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 387 Kcal, 4g Protein, 47g Carbohydrates, 20g Fat


  • Dough
  • 125 g white flour
  • 0.5 tsp salt
  • 2 tbsp icing sugar
  • 60 g margarine, cold, cut into pieces
  • 4 tbsp water, ice-cold
  • Filling
  • 150 g rhubarb, cut into pieces
  • 50 g raspberry jam
  • 2 tbsp agave syrup
  • 1 tbsp chia seeds
  • 1 tbsp lemon juice
  • To shape & bake
  • 2 tbsp coconut oil
  • 2 tbsp sugar

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  • Dough

    Mix the flour, salt and icing sugar in a bowl. Add the margarine and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Shape the dough into a ball, wrap in cling film, place in the fridge for approx. 1 hr.
  • Filling

    Mix all the ingredients in a small pan, bring to the boil, reduce the heat, simmer for 10-12 mins. until the rhubarb is soft but not mushy. Leave the filling to cool.
  • To shape & bake

    On a lightly floured surface, roll the dough out into a rectangle, cut out 4 circles (e.g. using a muesli bowl). Spread the filling in the middle of the circle, fold up the edges. Transfer the galettes to a baking tray lined with baking paper. Melt the coconut oil, mix with the sugar, brush the galettes with the glaze. Bake for 35-40 mins. in the centre of an oven preheated to 180°C.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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