Ingredients

225g plain flour
Pinch salt
170g cold, unsalted butter, cut into 1cm cubes
80ml ice-cold water
FOR THE FILLING
500g rhubarb, cut into 6cm long batons (save any trimmings)
Finely grated zest of an orange
200g granulated sugar
Pinch salt
Juice of ½ orange
1 tbsp Muscat dessert wine
30g unsalted butter, melted
30g caster sugar
2 tbsp sugar, for the glaze
Serve with vanilla ice cream or whipped cream for the ultimate dessert.

Instructions

1.In a food processor, pulse the flour and salt. Add the butter and process briefly. Sprinkle over the ice-cold water and pulse for about 5 seconds, until just moistened.
2.Transfer the dough to a floured work surface and knead it 2 or 3 times until it comes together. Pat the dough into a disc. Lay a sheet of baking parchment on your work surface and dust it with flour. Roll out the dough like a pizza to make a 35cm circle, 4–5mm thick. Transfer the parchment to a baking sheet and chill the pastry.
3.Preheat the oven to 220°C. Toss the rhubarb in a bowl with the orange zest, sugar, salt, juice and wine and mix well. Arrange the rhubarb on top of the pastry and sprinkle over any remaining sugary mixture.
4. Leave a border of 5–6cm around the edge of the pastry, fold that in and crimp to form a border. Brush the fruit with melted butter and sprinkle with caster sugar, then repeat this process three times.
5.Bake the galette for 10–12 minutes, then lower the oven temperature to 200°C and bake for a further 30–35 minutes.
6.To make the glaze, cook the rhubarb trimmings with 75ml of water until soft. Strain the liquid from the pulp and add the 2 tablespoons of sugar. Pour this back into the pan and let the sugar dissolve, then reduce to a thick syrup.
7.Leave the galette to cool, then brush it with the glaze. Serve with vanilla ice cream or whipped cream.

The Road to Mexico by Rick Stein, published by BBC Books, £11.99.