Michelle Darmody: How to bake a perfect rhubarb and raspberry galette

I decided my freshly picked rhubarb needed a special use

Don't handle your pastry too much or you will get the famous soggy bottom.

A friend gave me a tuft of rhubarb two years ago. It was not that appealing: long straggly roots and a big clump of clay. He warned me with a smile that it was vivacious. 

I dug a hole and almost buried the clump by a fence in my garden. Two years on the leaves are stretching in the early spring sunshine and the stalks are a baby pink and ready to be picked.