Captured In LIght and Color

The rhubarb season is short in my country. Traditionally, we use them for food from May until the second half of June, when Lithuanians celebrate Midsummer day. That is why I try to make the most of them every year. Although rhubarb can be used to make many delicious dishes, I love them best in sweet cakes and tarts. This rhubarb frangipane galette not only tastes great, but is also very eye-catching, especially when I have enough patience to put together a mosaic of rhubarb pieces. The galette must be served hot with an ice cream!

I prefer to photograph bright, richly coloured food in a moody tone to bring out the colours. This galette is beautiful in itself that is why I didn’t need many props to shoot it. This time I chose apple tree blossoms to accentuate the spring mood. The galette was photographed in natural light using a diffuser to soften the daylight.