Rhubarb and Lime Galette


With all the brightness from the zesty lime, and sour notes from the rhubarb, this galette not only looks like a showstopper, but is incredibly delicious. 


For the crust:

  1. 180 g flour
  2. 1 tablespoon granulated sugar
  3. ¼ teaspoon salt
  4. 150 g butter (very cold, cut into cubes)
  5. 3-4 tablespoons ice water

For the filling:

  1. 4-5 thin rhubarb stalks (leaves removed)
  2. 1 lime (zest and juice)
  3. 2 tablespoons granulated sugar
  4. 1 teaspoon cornstarch
  5. pinch of salt
  6. 1 tablespoon cane sugar


  1. In a large bowl, mix together the flour, sugar and salt. Add the cubes of butter and rub them into the flour until you have a crumble. There should still be some large chunks of butter.
  2. Drizzle with ice water, one spoon at a time, and mix gently until the dough just comes together. Do not knead.
  3. Form the dough into a ball, cover with plastic wrap. Rest the dough in the fridge for at least one hour.
  4. Roll out the dough into a large circle about 1/8 inch thick, on a lightly floured surface.
  5. Transfer the dough to a baking sheet covered with baking paper.
  6. Slice the rhubarb stalks in half, and then into smaller pieces. They should be roughly the same size. Place them in a bowl with the lime zest, juice, granulated sugar and cornstarch. Arrange the rhubarb pieces in a decorative pattern on top of the dough, leaving a border around the edges. Fold the dough over the rhubarb and press gently to seal.
  7. Place the galette in the freezer for 15 minutes, meanwhile pre-heat the oven to 200°C.
  8. Brush the edges with the egg wash or some milk, then sprinkle with cane sugar.
  9. Bake for about 35-40 minutes, or until the edges are golden-brown.



Key Lime Pie Ice Cream / No Churn



Lately, I have been loving turning all my favourite desserts into ice creams. This ice cream has all the flavours of a key lime pie, in frozen form, and it’s kind of the best thing ever. The ice cream, soft and velvety, with it’s refreshing aromatic tartness, is perfection. A creamy, tart, citrusy heaven. The digestive biscuits bring with them a toasty crunch, which pairs extremely well with the zesty, creamy notes. It’s the kind of ice cream you can’t have just one scoop of. It’s the kind of ice cream you want to eat straight out of the tub, and finish all in one sitting.


For the ice cream base:

  1. cup whipping cream
  2. ½ cups milk
  3. ½ cup sugar
  4. 1 lime (juice + zest)
  5. 2-3 lime leaves, crushed
  6. 1 teaspoon cornflour

For the biscuit layer:

  1. ½ cup digestive biscuits, crushed
  2. 2 tablespoons butter, melted

For the lime curd:

  1. 1 egg
  2. 1 lime (juice + zest)
  3. 25 g butter
  4. 30 g sugar


    1. Add the milk, sugar and lime leaves into a saucepan and place over medium-low heat.
    2. Add the cornflour to a small bowl and add in a tablespoon of the milk. Mix and set aside.
    3. Cook the milk and sugar, stirring continuously for about 20 minutes, or until the mixture has reduced to about a cup.
    4. Add in the cornflour mixture and cook for an additional 2-3 minutes, or until the mixture has thickened to the consistency of condensed milk.
    5. Take it off the heat, remove the lime leaves. Let it come to room temperature and then place in the fridge or freezer to cool.
    6. Preheat the oven to 180°C.
    7. In another bowl, mix the crushed digestive biscuits and melted butter until well incorporated.
    8. Spread the biscuit mixture on a baking tray and bake for 10-15 minutes. Set aside to cool.
    9. For the lime curd, place the sugar, egg and lime juice in a heat-proof bowl and set over a pan with simmering water.
    10. Whisk continuously as you cook the mixture, until it has thickened.
    11. Take off the heat and add cubes of the butter and lime zest, whisk until combined. Set aside to cool.
    12. Add the whipping cream to a large bowl and beat until stiff peaks form. Fold in the cold milk and sugar mixture, and the lime zest and juice.

    13. In an air-tight container, first pour a layer of the whipped cream mixture, followed by a layer of the lime curd and then a layer of the biscuits. Repeat this process, finish with a layer of biscuits. Freeze the ice cream for at least 6 hours or overnight.