Rhubarb & Orange “Chevron” Galette

Rhubarb Pie

I started cutting sticks of Rhubarb into neat, angled wedges to form a chevron pattern, then kept going, in fact, …I couldn’t stop until I completed the entire surface in about 7 minutes flat. What emerged was something that looked almost like knitting. Almost like I’d knitted a ‘rhubarb’ sweater… with a distinct “Chevron” pattern. The pastry recipe is from @MarthaStewart It’s her Pate Brisee. Which is always a great pastry to house a fruit pie. The galette was for my mother, who turned 77 on Monday. Happy Birthday Mum! x


Spring is here! Poached Rhubarb with Elderflower Sabayon

Here is the first of six food stories that I art directed in the current (April) issue of Martha Stewart Living magazine. This one (above) is for Rhubarb Sabayon.

To get the recipe for this, click here.


Photographed by Johnny Miller.
Food concepted and styled by
Charlotte March.
Prop styling:
Liz Adler.