Instructions
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For pastry, place flour, sugar and salt into a medium bowl and whisk to combine.
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Add butter and rub in with fingertips until it resembles coarse crumbs.
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Add water, bring together until a dough forms, flatten to a disc, wrap in glad wrap and refrigerate for at least 1 hour.
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Mix together rhubarb and sugar in a medium bowl. Set aside, mixing occasionally.
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Mix together almond meal and sugar in a small bowl.
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Place the dough between two sheets of baking paper and roll out to a rough circle, 30cm in diameter.
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Place onto a baking tray. Remove the top piece of baking paper, sprinkle with almond mix, leaving a 3cm border.
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Top with rhubarb. Gently fold over the dough to form a crust. Brush the crust with beaten egg and sprinkle with demerara sugar.
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Refrigerate the galette while the oven preheats to 200°C.
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Meanwhile, mix together orange zest and sugar in a small bowl.
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Bake the galette for 30-35 mins, or until the rhubarb is cooked and the crust is golden.
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Allow to cool slightly before serving with double cream and sprinkle with orange sugar.
