Looking like little pansy-sprinkled purses, these galettes from Cooking With Flowers combine tart rhubarb with flower-flavored sugar. They bake up individually, so you don't have to share.
Tips: The same tip holds true for every recipe in the book; purchase pansies from a purveyor that has organic blooms, or ones otherwise not treated with pesticides. Also, the recipe calls for either homemade or store-bought pie crusts; go homemade!
Tweaks: The second step of the recipe says to toss in a "nonreactive bowl". Here, you're best off using glass or ceramic. Reserve a spoonful of pansy sugar to sprinkle on top while baking, giving a nice crunchy crust.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of Cooking with Flowers to give away.