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.

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