This dessert is far from the ordinary, but completely worth the effort for the phenomenal flavor. A French-inspired pastry with a mild tart flavor and hint of pungent spice give you a simply unique Western-instilled treat.
1 sheet (9 to 10 oz.) frozen puff pastry, thawed
3 tablespoons granulated sugar, divided
1 tablespoon packed brown sugar
1/4 teaspoon ground cardamom
2 tablespoons flour
12 ounces rhubarb (about 8 thin or 3 thick stalks)
How to Make It
Preheat oven to 425° with a rack set on lowest level. Unfold pastry onto a baking sheet lined with parchment paper. In a small bowl, mix together 1 tablespoon granulated sugar, the brown sugar, cardamom, and flour. Evenly sprinkle sugar mixture over pastry.
Trim rhubarb 1 in. shorter than pastry, then split lengthwise into 1/2-in.-wide pieces. Lay pieces parallel across the pastry square, leaving 1/2 in. border of pastry. Sprinkle rhubarb with remaining 2 tablespoon granulated sugar.
Bake galette until edges are golden brown and puffed, 12 to 15 minutes. Serve with sweetened whipped cream or ice cream.