This summer in BC is going to be one to remember, I can already feel it. This past weekend I got together with some friends and went camping at Levette Lake which is located just past Squamish. The scenery there was absolutely incredible. There’s something about sitting around the bonfire looking up at the night sky and snow capped mountains all while enjoying some vino that really does it for me. The more time I spend exploring the more I realize I need that constant adventure in my life. Before leaving for our camping trip I had some time to make some Raspberry, Rhubarb and Strawberry Galettes. I had quite a bit of extra filling left over so I also made some crumble as well. You can find the recipe for the dough here.
The following day we woke up and made a big breakfast on the campfire. We had planned to go and do a local hike but the water looked more inviting. I was actually surprised of how warm the lake temperature was. A half hour later we were swimming to this island in the middle of the lake to jump off a rock and a giant log. We were all tempted to stay another night but the weather wasn’t looking too great so we started to head back to the city, stopping off in Squamish at Howe Sound Brewery for some eats. The sunday I had a long overdue lady dinner date were I made some delicious Homemade Lentil Soup and Fresh Spring Salad. All-in-all a great weekend.
- Pie dough
- 1½ pounds trimmed rhubarb, cut into ¼-inch pieces (about 5 cups)
- 1½ cups fresh raspberries
- 1 cup sliced strawberries
- ¼ cup cornstarch
- 2 cups granulated sugar
- Coarse sanding sugar, for sprinkling
- In a large bowl, toss to combine rhubarb, raspberries, strawberries, cornstarch, and granulated sugar.
- Roll out dough rounds and cover with a heaping ½ cup rhubarb mixture, leaving a 1-inch border. Fold edges over rhubarb filling, leaving an opening in center; gently brush water between folds, and press gently so that folds adhere. Refrigerate or freeze until firm, about 30 minutes.
- Preheat oven to 400 degrees. Brush edges of dough with water, and sprinkle with sanding sugar. Bake until crusts are golden brown, about 30 minutes. Reduce heat to 375 degrees, and bake until juices bubble and start to run out from center of each galette, 15 minutes more. Transfer to a wire rack, and let cool completely before serving.