Vanilla And Honey Rhubarb Galette And A Virtual Potluck Dinner Party For Food Revolution Day

May 19, 2012 16 Comments

I bet May 19, 2012 will mark an important day in history thanks to Jamie Oliver’s first-ever global Food Revolution Day. Jamie Oliver is a great guy and a huge inspiration. I got to know him (not in person unfortunatelly! yet!) 12 years ago when I used to live in the UK (before he become famous in Hungary). He is an amazing, enthusiastic person, a big fighter. This food revolution movement is for you and your family. If you care about your children and their future, take this revolution and make it your own. Educate yourself about food and cooking. Make only a few small changes, cook at home with your family from fresh ingredients and magical things will happen!

“Food Revolution Day is also an opportunity for everyone around the world to do something.” – says Jamie in a Huffington Post article. “The Food Revolution and Food Revolution Day is about empowering people through education or, frankly, just inspiring people to be more street-wise about food, where it comes from and how it affects their bodies. If you know how to cook you can save yourself money, feel better and live longer, and the chances are, your kids will follow suit. After all, we all kind of become our parents in the end.”

This is Jamie’s video about the Food Revolution Day…

We, international food bloggers and friends stand up for the real food event that’s why we decided to organize a virtual potluck for this day. Everyone cooked and baked her own food at home and today we are bringing it together on the Internet and sharing the recipes with you. The only thing we regret that this party is virtual. Hopefully we will organize something similar live in the near future.Let me introduce you our small team and the menu:
Karin (from Germany, originally from the USA) – Nibbles and Dips
Giulia (from Italy) – Green Panzanella Salad
Valeria (from Italy) – Purple Kale, Sorrel and Lancashire “Caesar” Salad
Regula (from Belgium) : Mussels with Real Traditional Belgian Fries
Emiko (from Australia): Crespelle Verdi di Pesce
Sarka (from England, originally from Czech Republic): Rhubarb and Almond Panna Cotta
Zita, myself (from Hungary): Vanilla and Honey Rhubarb Galette

Galette is a general term used in the French cuisine to designate various types of flat, round or freeform crusty cakes. Galette is also a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. The filling can be savory or sweet, you can add any kind of herbs and spices.

Galette is very easy to make and you can take with you for a dinner party or a picnic with friends. I used whole spelt flour and buckwheat flour that has a rich, nutty flavor and a very high nutritional value. In addition, it is gluten free. Rhubarb is one of my favorite spring vegetables although I always use it in desserts. Honey and vanilla perfectly complete the sour taste of rhubarb.

Except cane powder sugar, lemon and vanilla all of this recipe’s ingredients come from Hungary so they are locally grown and produced (I have rhubarb plants in my small community garden but I couldn’t use it yet so I bought the rhubarb at the organic farmers market in Budapest).

Vanilla and Honey Rhubarb Galette

Ingredients (serves 4)

– 200 g whole spelt flour
– 150 g buckwheat flour
– 160 g cold butter
– 3 tablespoon cane powder sugar
– 1/2 teaspoon salt
– grated zest of 1/2 lemon
– 8 tablespoons cold water
– 170 g rhubarb, cleaned and cut into 5-7 cm pieces
– 3 tablespoons honey
– 1 vanilla bean, split and seeded
– freshly whipped cream to serve


In a bowl mix together flours, powder sugar, salt and lemon zest. Cut butter into small chunks and add to the flour mixture. I always use my hands for this: with your fingers rub the butter into the flour until you get a crumbly mixture (pea size pieces). Mix in the cold water until the pastry comes together into a smooth, elastic ball. Wrap in plastic and place in refrigerator for at least an hour.

In a bowl mix together rhubarb with honey and vanilla.

Preheat the oven to 180C (350F). On a lightly floured surface, roll the pie dough out to a 30 cm (about 11,81 inch) circle and transfer to a baking sheet covered in parchment paper. Place the rhubarb pieces over the pie crust, leaving about 5 cm (about 1-2 inches) boarder. Fold over the edges of the crust, pleating as needed to make an even circle. Bake galette at 170-180C (350F) for about 30-40 minutes until crust is golden brown. Serve with whipped cream.

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Comments (16)

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  1. Junglefrog says:

    O how lovely Zizi! I could have joined you guys in this virtual potluck as I also cooked for the foodrevolution! Lol… Delicious looking galette! Recipe bookmarked!

  2. Zita says:


    I saw your post, it’s wonderful and my kind of salad. Yes, you could have joined us! Oh well, next time when we do it live not virtual! 🙂

  3. Regula says:

    Beautiful Zita, so happy we are sharling this day together!!!
    Have a wonderful day x

  4. Jamie Oliver is indeed very inspiring! I love what he does.

    This galette looks wonderful!



  5. Emiko says:

    What a wonderful dessert, I love the sound of the buckwheat and spelt pastry! This would have truly been a wonderful dinner party!

  6. Sukaina says:

    You are so adventurous with the flours you use. What a wonderful way to do your part for World Revolution Day 🙂

  7. Buckwheat is my favourite flour for desserts and rhubarb is my favourite filling. I usually use both to create a crumble. Rhubarb galette is great idea though. It’s next on my dessert menu! 🙂
    I hope we meet soon for a real dinner party!

  8. amazing, I love rhubarb, you know, but I’ve never tried it in a galette, yet… 🙂 next time will be for real!

  9. Valeria says:

    Buckwheat and spelt? Wow. I always intrigued by the use of different grain combinations in baking, and this galette is an amazing and healthy twist on a big classic. Beautiful dessert, I really wish I could have a slice –sigh!

  10. That looks so rustic and delicious, Zita. I love it!! 🙂

  11. Zita, this looks sooo yummy, I’m loving rhubarb these days too! I have a rhubarb post all photographed of a crumble but have been so swamped with school! BTW we just studied the New German Medicine this past week. It’s really quite fascinating now that I understand it better. Is it a belief that Europeans are open to or is it still hard for many to consider? My class is called Psychology of Disease and is very enlightening. Just had to share cuz you mentioned it way back when. Hope this finds you well:)

    • Zita says:

      Thanks for your comment, Julie.

      I can only talk about the NGM scene in Hungary. There are some doctors and natural therapists (who I know in person) who uses NGM as an alternative therapy but I don’t think that there are a lot of people (especially doctors) would be open to consider it. There is a movement in Hungary and I know these people so I’d say many people know about it but there are thousands out there who don’t! It’s a slowly, step by step development.

  12. This looks absolutely delicious! I love the nuttiness that different flours can add to pastry and can imagine it works wonderfully with the tart rhubarb. Beautiful photos as always too 🙂

  13. Anh says:

    I am fascinated at the greenish rhubarb! I am growing some, but they are not quite here yet 🙂

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