Rhubarb Manuka Raspberry Galette

sheryl's kitchen


Paul and I started Steens Honey nearly 40 years ago, and we're still just as passionate about our bees as we always were. I love using our deliciously raw, grainy honey to create recipes with ingredients fresh from our garden in Papamoa Hills. 

Free form, rustic, casual, unique and delicious, no two are the same, savoury or sweet, casual or formal and what wonderful, welcome sights they are on the table at any season. 

Rhubarb is a favourite at ours and there’s an abundance in the patch.

When roasted its flavours deepen and combined with raspberries, orange juice and Manuka Honey in a simple galette, it’s an absolute winner.

However fruit galettes can often suffer from ‘Soggy Bottoms,’ and mine in particular certainly did as I love to use any juice or marinade that’s left over for even more flavour.  Now I have a very simple cure and ‘Soggy Bottoms,’ are no more!




800g Rhubarb - sliced

1 tsp pure Vanilla

1 tsp cinnamon or a couple of cinnamon sticks

2 tbsp Steens Manuka Honey

Juice of 2 Oranges 


½ cup activated almonds

½ cup activated buckwheat

1.5 cups plain flour (I use organic unbleached)

¼ tsp salt

2 tbsp plain yoghurt

1 tbsp Steens Manuka Honey

150gm cold butter diced



Pop the rhubarb into an oven proof dish, add the other ingredients, cover with foil and roast for 40 mins at 180 degrees C.

Some of the rhubarb may be squishy while others hold their shape, a mix is fine.


Blitz together activated almonds and activated buckwheat in a stick blender, grind up to a fine mix, then pop into a food processor.



Add flour, salt and butter and pulse until butter is combined and mixture is bread crumby.


Add plain yoghurt and Manuka Honey. Pulse until it all comes together and forms a ball, it is a soft, doughy mix.  Flatten a little, wrap in baking paper and pop in the fridge for an hour or so.

Remove from fridge and prepare two baking sheets side by side, overlapping at the centre to roll your pastry on. 


Roll out to approx. 35-40 cm circle and an imperfect one is perfect.
Using a blunt knife so as NOT to cut through the pastry mark an inner circle approx. 5cm in from the edge.  This makes it easier when loading the ingredients and having a free area of pastry to turn up.

At this point I transfer it to the oven tray as once filled it’s hard to shift!


Now to that soggy bottom!

I cover the bottom of the rolled out galette with PSYLLIUM. 
Not the traditional use for this seed husk but it works wonderfully.  Psyllium is a soluble fibre derived from the seeds of the herb Plantago Ovata and because of it’s excellent water solubility it is incredible at absorbing water.  It has been attributed with loads of health benefits so a little addition to the galette can only be good.

Start adding the rhubarb leaving the 5cm edge you have marked free. Then top with as many raspberries (I used organic frozen ones) as you can fit in, making sure not to super overload as you want the fruit tucked up inside the pastry wall.  

If there is a  little  juice left in the dish from the rhubarb pour it over.
Start lifting and bringing up the pastry to form the sides.  I love this bit!


Beat an egg and brush the pastry liberally with it.  While still wet add some chopped almonds and sprinkle over some buckwheat.

Bake at 200 degrees  for approx. 40 mins.

Serve drizzled with honey!
Happy baking 🧡

With loads of plums in the orchard a wee while ago, I made a plum and blueberry one to retest my psyllium theory and it worked a treat and was delicious.

I was very lucky to have two of my wonderful helpers picking plums with me.


Happy days!


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