Sadly though, in March and April, the fruits are lacking or absent. The bulk of the citrus, with their bright and cheery flavors, are now slinking out of season, and berries and peaches are still a bit far off. It is a time that all at home bakers suffer; the annual wait for colorful and vibrant fruit. Still, all hope is not lost. Rhubarb, with its sleek ruby red stalks, beckons the curious voyeur to come and gaze upon its slender form. While technically not a fruit, the bright red stalks of rhubarb behave like fruit in baked goods, and are a welcome relief for the sullen early Spring baker. Rhubarb’s flavor is tart and acidic, with a flavorful zing reminiscent of childhood candies. However, when cooked with sugar, the flavor becomes deep and resonant. While many of us Americans traditionally prefer our rhubarb with strawberries, this simple galette pairs rhubarb with its classic European companion, ginger. Accented with orange zest and vanilla, it’s a delicious way to break up that little lull in the seasons. Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness. Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Dot the mound of rhubarb with butter.
