Rhubarb is an ancient plant [although eating rhubarb is a more modern idea] and spelt is an ancient grain. Here the two are united for a thoroughly up-to-date and delicious breakfast. Note: the word ‘galette’ denotes the whole-grain version of the more commonly-known ‘crepe’. In Brittany, France, where such foods were developed, they make that distinction. Their go-to grain is buckwheat, since it grows well in their unique climate, but we will use spelt flour. In France, there are specialty tools for preparing crepes/galettes, but I find that a small, heavy, well-seasoned cast iron pan works just fine. Cooking with whole grains, not to mention ‘ancient grains’, is very popular these days — for the novelty and the nutrition. Get with the program, and treat yourself to a special meal. NB: if you end up with un-used galettes, freeze them in a zipper bag, with a piece of parchment between every two galettes.

Spelt Galettes with Rhubarb: Here, in a recipe by Joe Woodhouse at goodfood, it co-stars with rhubarb for a splendid Springtime breakfast.

14 six” spelt galettes	Non-stick pan or 6” cast iron
2 two-oz eggs—10g olive or sunflower oil—350ml water—-175g spelt flour [NOT whole spelt berries]	Tip ingredients into a blender and blitz until smooth OR whisk briskly.Set aside to rest. THIS IS THE GALETTE BATTER
400g rhubarb, cut 2cm — 40g honey—-½ orange= ¾ tsp juice—-¾ tsp orange zest	Put these in a medium saucepan over a medium. cook, stirring at whiles, 8-12 mins until rhubarb collapses. If lots of liquid remains, strain and cook down liquids until more syrupy. THIS IS THE COMPOTE
1 Tbsp Butter—¼ cup batter to form each galette	Melt butter in pan over medium, wipe out with paper towel. Keep towel. Pour in batter, swirling to coat pan. Cook ~1 min until underside is golden.
	Flip. Heat  30-60 secs until cooked through.
	Remove. Keep warm. Repeat, wiping pan with buttered towel between galettes.
2 galettes per serving—2 T Rhubarb compote per galette	Spoon 1 Tbsp compote into center of each galette, dividing equally. Fold galette in ½ in half, top with 1 Tbsp compote.
½-1 oz ham, pan-fried per serving	Serve with the ham and your beverage of choice.

In case you are interested, here is the nutritional value of the meal: 225 calories… 4.6 g fat… 6 g fiber… 8.5 g protein… 37 g carbs… 128 mg Calcium…  NB: Food values given are for the plated foods only, and do not include the optional beverage. Plant Based.

This is the blog of the Bennington Rhubarb Festival, started in 2013 to benefit the G.E.P. Dodge Library Building Fund.

If you would like to help the Building Fund, please contribute any amount to the G.E.P. Dodge Library Building Fund, Bennington, NH 03442.

The next blog installment will be posted in October, 2026. If you click the Follow button, all future posts will be sent straight to your inbox every month.