Pouty purses filled with rhubarb and sprinkled with pansy flowers are special Cooking with Flowers treat. They're made with pansy sugar for an added floral undertone.
6 cups rhubarb (about 2 pounds), cut into 1/2-inch pieces
1 cup pansy sugar (Grind 1 cup sugar with a 1/2 cup pansy flowers in a food processor until pulverized)
2 tablespoons cornstarch
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1/2 cup pansy or viola petals
2 standard pie crusts (store-bought or homemade), divided into 8 rounds
Procedures
Preheat oven to 400°F. Line two baking sheets with parchment paper.
In a large nonreactive bowl, toss together rhubarb, sugar, cornstarch, salt, nutmeg, and half the pansy petals.
Roll out dough rounds until they are thin and about 6 inches in diameter. Place them on baking sheets about 2 inches apart.
Heap about a half cup of the rhubarb mixture into the center of each round. Gather dough around filling, pinching the edges but leaving the center open.
Bake galettes for 30 minutes, or until the crust is a deep golden brown and the filling is oozy and soft. Sprinkle the remaining pansy petals over top. Serve warm, drizzled with pansy syrup, if desired.
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