This post may contain affiliate links, please see our privacy policy for details.

So let me tell you a little story…

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

It has not a thing to do with this gorgeous galette that I cannot wait to tell you all about, but first I have got to get these thoughts out of my head. I have quite a few, so if  you really just want to hear about the galette, just scroll on down, I’ll take no offense.

You know how some people will share “a day in the life”? Well, I am not going to do that because I feel like I am SO boring, but let me just tell you about my grocery store trip the other day. It was just a little more eventful than most.

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

First, I realize that my only car option is my eldest brothers old pick-up truck that he literally stole from my cousin (hey little Matt!) and somehow managed to get it all the way from Ohio to Colorado (funny thing is he now lives back in Ohio…but the car is still here). I just do not get how that car made it all those miles, I mean, it’s not in the best shape, but somehow our good friend Mr. Mooney, drove it all the way out here for Creighton while he was here recovering from his broken neck. Anyway, I think to myself, “how bad do I REALLY need to go to the grocery store”? Of course, the answer is BAD because I go through way too much food on a daily basis and if I want to get my butt up and cook in the morning I better get my butt to the store. NOW. Ok, OK. This is fine, maybe even cool. I mean, hey, at least I HAVE a car right? RIGHT. This would be one of the advantages of being neighbors with mom and dad.

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

So, I scoot my little self in this old-time GMC pick-up with one long bench seat and a stick shift the size of a golf club, find the keys on the bench, put her in reverse and I am on my way. Thoughts going through my head: Going good. Hey, maybe I kind of like this car. I feel all old-time country, cool. Hey does the radio work? Oh cool, it does, and oh cool, I semi-like this song, let’s turn it up.

Time to park. Ahhh. Wait, I am on a hill…does this thing have a parking brake? Call dad…ring..ring. Me: Dad, where is the parking brake on this truck? Dad: Oh Tieg, it’s that brick in the back there. Yeah, just put it under the back tire. Me: Ahh…seriously? That’s some old school stuff. Dad: Yeah, but it does the trick.

Convo over. Car parked. Walking in…but wait, my list?!?! Yes, yes I forgot it. NOOOOOO. Call my brother Kai, ask him if I left it outside, I did. Great. Ask him to take a photo. Kai takes a photo and all is good again.

Produce section: So I am standing in front of the mangos and pineapples buying one too many mangos because they are on sale for a dollar. And the guy next to me goes, sooo are all pineapples ripe?? Me: you asking me? Random dude: yeah. Me: Well, I am pretty much a pineapple freak, so I got your back. You looking for a ripe one? Random dude: yeah. Me: ok, here take this one, it looks pretty perfect. Random dude: cool thanks.

From here this random dude then proceeds to tell me about these pineapple skewers he loves to make. Normally I would be all like, “please shut up, I really just want to get out of here”, BUT seeing as I really love pineapple, I was pretty excited to hear that some random dude also seemed to like pineapple. Cool. Maybe I am not such a freak…oh but wait, he only bought one and I? I bought three.

Yup, freak.

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Moving on to the seafood section where I again see the same random guy. UGH. He chats me up about tuna, but this time I really did just want him to shut up. Sorry, but I really just don’t feel like talking about tuna in the middle of the grocery store at seven on a Thursday night. Not my idea of a fun time.

From here the rest is all pretty much ho-hum until it’s check out time. I spot my favorite checkout dude with no line and bolt my way up there. No joke, this guy is legit. He’s crazy fast, knows all the produce codes by heart, knows all the isles and what’s in them by heart and he is super nice and kind of fun to talk to. Yeah, I have buds at the grocery store. Don’t be jealous.

So I get in line, start unloading and remember that I couldn’t find the pita chips. I ask where the pita chips are and he decides that he needs to actually show me where they are himself. So he has someone unload my cart for me and he takes me back to the pita chips. Alright, well that was odd… but nice, and when I return, all the work is done and I am good to go. Or well, I gotta pay, buy yeah. I say see ya later to my friend at the checkout and I’m outta there.

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

OH MAN. An ambulance parked literally a foot away from the passenger side of the car and there is no way I am getting in there to put the groceries in on that side. I thought about just throwing them in the bed of the truck, but then I didn’t want to have to deal with the pain of unloading from back there once I got home. So in they all went through the driver’s side seat. What a flipping pain! And you know what? The chick driving the ambulance was sitting in her bus eating olives the whole time while watching me shimmy in the groceries through the driver’s side door. I swear she got a kick out of watching me! I would understand if we were in a crammed parking lost, but guys, I parked all the way out at the end and umm there were a million places that she could have parked that would not have been right up against my old junker. Just saying.

Groceries are in, driving home, get stuck behind a slow-moving bus. That’s awesome. Finally… I am home. Unload. Shower, cause I am freak and feel dirty after being in that car. And story over.

Wow. That was real fun, huh? Sorry to put you to sleep on a Friday. But ahh, that’s my life right there. See, boring. Definitely no need to be envious of little ol’ me!

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Real quick now, this lavender honey and raspberry-rhubarb galette!! Isn’t it so pretty? I could love it just for its colors, but thankfully it tastes just as delicious. Love when pretty food = good food! Here’s the thing I love about galettes. They are basically a pie, but just so much easier to deal with. Like pie is high maintenance and galettes are pretty painless. They’re rustic, pretty and perfect.

Don’t get me wrong, there is a time and place for pie, but today is all about the galette. And the crust (SO FLAKEY and topped with almonds + lavender sugar) and that filling (oh, just let me eat all the spring produce, please!).

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

I filled mine with the combo of raspberries,lavender honey, and rhubarb (I FINALLY found rhubarb in my area and well, it is currently having a BIG moment in my kitchen). And since it is spring (or at least where you live I hope it is, maybe even summer-like too….ahh, summer please come soon! Summer dreamin over here in the snow, not gonna lie, I kind of feel like Olaf!!), this galette is the perfect way to celebrate it!

Spring in a galette… it does not get any better!

Or easier. You could make it for Mother’s Day or just make it because you need some sweetness in you life. But just don’t forget one thing, ICE CREAM. It’s a must.

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Oh, and since I really don’t consider fruity dishes a dessert (I reserve that for chocolate…of course), this is looking like the perfect Friday/Saturday afternoon snack or Sunday morning breakfast.

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest

Lavender Honey and Raspberry-Rhubarb Galette.

Prep Time 20 minutes
Cook Time 45 minutes
Rest/Refrigerate 45 minutes
Total Time 1 hour 50 minutes
Servings: 10 Servings
Calories Per Serving: 378 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Pastry Dough

  • 1/2 cup brown rice flour may use regular all purpose flour
  • 1/2 cup all-purpose flour swap your favorite gluten free flour if desired/needed
  • 1/4 cup cornstarch or arrowroot powder
  • 1 tablespoon coconut sugar or sugar
  • 1/4 teaspoon salt
  • 8 tablespoons cold unsalted butter cubed, 1/2 cup or 1 stick
  • 3-4 tablespoons ice water
  • 1 egg beaten,
  • 1/2 cup slivered almonds


  • 1 pound fresh rhubarb cut into 1/2 inch pieces
  • 1/4 cup honey plus more for drizzling
  • 2 tablespoons dried lavender divided
  • 1 teaspoon vanilla extract + 1 vanilla bean seeds removed (vanilla bean seeds are optional)
  • 2 teaspoons lemon juice
  • 2 cups fresh raspberries divided
  • 2 tablespoons butter cold
  • 1/2 cup sugar
  • vanilla ice cream for serving


  • In the bowl of a food processor combine the brown rice flour, flour, cornstarch (or arrowroot powder), sugar and salt. Pulse once or twice to combine. Add the diced butter and pulse until you end up with small pieces of butter, similar to the size of rice. Add 3 tablespoons ice water to the dough and pulse until it comes together. If needed add 1-2 tablespoons more ice water until the dough comes together. Turn the dough onto a floured work surface, knead a couple of times and then form the dough into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  • Meanwhile, make the filling. In a bowl, combine the rhubarb, honey, 1 tablespoon lavender, vanilla + vanilla bean seeds (if using), lemon juice and 1 cup raspberries. Toss well to combine.
  • Now grab your dough from the fridge. Flour your work surface again and roll the dough to about 1/8-inch thick. Transfer to a baking sheet lined with parchment paper. Add the filling to the center of the dough, leaving a 3-inch border around the edges. Fold the edge of the dough over the filling. Brush the crust with the beaten egg and scatter the slivered almonds over the dough. In a bowl, combine the remaining 1 tablespoon dried lavender with 1/2 cup sugar. Sprinkle the galette with the 1-2 tablespoons of the lavender sugar (save the rest for serving and/or another use). Place the galette in the fridge for 15 minutes or until ready to bake.
  • Preheat the oven to 400 degrees F.
  • Remove the galette from the fridge and add the remaining raspberries and butter right on top. Bake the galette for 45-50 minutes or until the crust is golden and the fruit soft and caramelized. Allow to cool completely before slicing. Serve slightly warm or at room temp with a large scoop of ice cream, lavender sugar and/or a drizzle of honey.
View Recipe Comments

Lavender Honey and Raspberry-Rhubarb Galette | @hbharvest


PS. Seriously sorry if I bored you to death today. I promise no long as ever, boring as ever, story on Sunday! Promise.

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. Hey Amanda,
      Yes, both of those will work just fine. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan

  1. If I use a full cup of all purpose flour, do I still need to add the cornstarch or arrowroot powder? Thank you.

    1. Hi Amy,
      Yes you will still use the cornstarch or arrowroot. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. Hi Tieghan,

    I loved the look of this recipe when you first posted it, the flavours sounded so beautiful and summery! I live in the UK and rhubarb and raspberries are in season here now, so I’m making this today – it’s in the oven right now 🙂 I was amazed how straightforward the pastry was, I’ll try more recipes that involve making pastry in future – thanks!

  3. I’d like to try to swap lavender extract for the lavender buds. Have you done this before? How much extract would you recommend?

    1. I would use about 1/2 teaspoon extract. Please let me know if you have other questions. Hope you love this recipe! Happy Holiday ? 🙂

  4. I’ve been looking for ways to use up some of the honey from our hives!
    Quick question – I have both rhubarb and raspberries frozen from last years harvest. Do you think if I let them thaw out and “drain” them in a strainer for a while they will work for this? Obviously it won’t look as pretty, but I’m mostly worried about the moisture and making sure the dough is cooked all the way on the bottom. Any suggestions are appreciated – this looks delicious!

  5. I’m so excited for this galette! My husband is a huge fan of pie and his birthday is coming up. This will be perfect for spring and the kids can help in the kitchen too!

  6. Hi, this looks delicious but I was wondering if one can make the galette with a hand blender? And also can one sub the lavender with anything else? I can’t seem to find dried lavender.

  7. Your pics are amazing. I’ve made this twice and it is delicious. Quick question…where did you get your lavender? I am having trouble finding it. A few local lavender farms will be opening soon and I can get culinary lavender there, buy in the mean time…..!

    1. Hey Cindy! So happy you love this! I got my lavender last summer at a farm stand, but I am planning on ordering more via Amazon. Here is the link.

  8. Hello! I just made this and, wow, is it delicious! I just have a few questions so I can perfect it the next time I make it! After you take out the seeds of the vanilla bean, do you chop the bean up? I’ve never worked with them and am a little unfamiliar with proper practice. Also, and not really important, but how did you get all that gooey goodness? Should I have poked some holes or drizzled the juice from the filling mixture over the galette for baking? Last one, sorry! Did you brush the egg wash before or after putting the almonds on the dough? Mine got a little burnt. Thanks so much for your help! 🙂

    1. You should just discard the empty bean pod. As far as the sauce goes, yes drizzle that all over the galette!! 🙂 I put the egg on before the almonds so the almonds would stick to the dough. Sorry yours got a little burnt.

  9. Your recipes are always pepper with little slices of life; I love reading the little bits about your family and daily doings. Grocery store guy sounds like a cool guy! This recipe also looks delish. Just a quick question for you – many of your recipes involve a lot of different ingredients, which is one of my favourite parts of your blog. How do you deal with all the fresh produce, though? Do you get spoilage? Do you freeze leftovers/leftover fruit and veg from your recipes?