How-To: Freeze Rhubarb
Freeze rhubarb so you can enjoy it when it’s out of season: cut stalks into 1-inch pieces; lay them flat on a parchment-lined baking pan. Freeze until firm, a few hours. Transfer to freezer bags and store in the freezer for up to a year. Use frozen rhubarb the same way as fresh—in sauces, pies, and crumbles.
Mini Strawberry-Rhubarb Galettes
To make lavender sugar, pulse 2 teaspoons chopped fresh lavender buds with 1/2 cup sugar in a food processor.
All-purpose flour, for dusting
1 package (14 ounces) frozen puff pastry, preferably all-butter, thawed
8 ounces rhubarb, trimmed and sliced 1/4 inch thick (1 1/2 cups)
8 ounces fresh strawberries, hulled and sliced 1/4 inch thick (1 1/2 cups)
1/2 cup lavender sugar (see note, above) or granulated sugar
1 tablespoon cornstarch
1/8 teaspoon coarse salt
1 large egg white, lightly beaten
Coarse sanding sugar
Whipped cream, for serving
1. Preheat oven to 400 degrees. On a lightly floured surface, roll out pastry 1/8 inch thick. Cut into 8 squares, about 5 inches each; arrange on 2 parchment-lined baking sheets.
2. Stir together rhubarb, strawberries, lavender sugar, cornstarch, and salt. Arrange 1/3 cup mixture in center of each pastry square. Fold edges in; crimp to form rounds. Brush edges with beaten egg white and sprinkle with sanding sugar. Freeze until firm, 20 minutes.
3. Bake, rotating sheet halfway through, until golden brown and fruit is bubbling, 30 to 35 minutes. Transfer to a wire rack to cool. Serve with whipped cream.
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