RHUBARB GALETTE

Ingredients.......20gm of melted butter/ marg, 275gm of coarsely chopped rhubarb, (about 4 large stems), 75gm of firmly packed brown sugar, 1 tsp of grated orange rind, 1 sheet of ready rolled puff pastry, 2 tbs of almond meal, 10gm of melted butter/ marg, extra. Please use only the trimmed stalks of rhubarb as the leaves and roots are toxic... Preheat your oven to 180 deg C. Line an oven tray with baking paper. Combine the rhubarb, butter/ marg and orange rind in a bowl. Cut a 24cm round from the puff pastry sheet and place on the lined oven tray. Sprinkle the almond meal evenly over the pastry. Spread the chopped rhubarb over the pastry ... leaving a 4cm border. Fold 2cm of the pastry edging up and and around the filling. Brush the edge with extra butter/ marg. Bake in the preheated oven for 20 minutes or until golden brown in colour. Sprinkle with icing sugar to serve.