Step 1

Roll the puff pastry into a rectangle about 1/4 inch thick. Slide it onto a baking sheet lined with parchment paper. Trim a 1/4 inch strip off of all the edges. Beat one egg with a few drops of water and brush a light egg wash around the edge of the pastry. Place the strips onto the egg wash, pressing gently to adhere. This makes a thin crust all the way around the galette. Refrigerate while you prepare the remainder of the recipe.

Step 2

Preheat the oven to 425F. In a small bowl, rub the orange zest into the sugar. Add the softened butter and cream together with a wooden spoon. Crack in the remaining egg and the extract; beat this mixture until light and creamy. Add the almonds, flour and salt. Mix thoroughly.

Step 3

Remove the pastry from the fridge and spread the frangipane evenly around the bottom. Arrange the rhubarb strips in a row on top, nestling them into the frangipane.

Step 4

Brush the rhubarb with maple syrup, then place in the middle rack of the oven. bake for approximately 30-45 minutes. I find rhubarb varies with the water content, and ovens always vary. look for the crust to be dark golden and the franginape to take on a little colour.

Step 5

Remove from oven, cool, and enjoy with sweetened whipped cream or ice cream.