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Rhubarb Ginger Galette
- 1 recipe pate brisee pie crust
- 3 cups of rhubarb stalks (about 4 stalks), cut into 1/4-inch slices (green leaves discarded)
- 3/4 cup of sugar
- 2 tablespoons of flour
- Zest of one orange
- 2 tablespoons of minced candied ginger
- 1 teaspoon of vanilla extract
- 1 Tbsp butter
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