In a medium bowl, combine the sliced rhubarb, sugar, cardamom, vanilla bean paste, and lime juice. Let the mixture sit for 5-10 minutes to allow the rhubarb to begin releasing its juices and the flavors to meld together. Sprinkle the cornstarch over the mixture and gently fold it in until the rhubarb is evenly coated—the cornstarch will thicken the juices as they release during baking, preventing a soggy galette. I find that letting the filling macerate briefly ensures the spices and vanilla integrate beautifully into every bite.

Preheat your oven to 400°F. Remove the vegan puff pastry from the refrigerator and allow it to thaw according to package directions if not already done. Gently unfold the pastry sheet onto a parchment-lined baking sheet, smoothing out any creases with your hands. If the pastry is smaller than 12 inches, gently stretch it to roughly that size—this gives you enough dough to fold up around the filling and create those rustic galette edges.

Spoon the rhubarb filling from Step 1 onto the center of the pastry sheet, leaving a 2-inch border around the edges. Fold the pastry edges up and over the filling in a rustic, casual manner—don't worry about making it perfectly neat; the charm of a galette is its relaxed, handmade appearance. The pastry will partially cover the filling while leaving the center exposed, creating that signature open-faced look. I like to leave the center slightly exposed because it allows the fruit to caramelize beautifully and gives you a hint of what's inside.

Sprinkle the coarse sparkling sugar evenly over the folded pastry edges, focusing on the areas of exposed dough. This creates a beautiful crystalline crust and adds textural contrast. Place the baking sheet in the preheated 400°F oven and bake for 30 minutes, until the pastry is deep golden brown and the rhubarb filling is bubbling slightly at the edges.

Remove the galette from the oven and immediately brush the pastry edges with the melted apricot jam using a pastry brush or the back of a spoon—this creates a subtle shine and adds a touch of apricot flavor that complements the rhubarb beautifully. Allow the galette to cool on the baking sheet for 5-10 minutes so it sets slightly, then transfer it to a wire rack to cool completely. This prevents the bottom from getting soggy while still allowing the flavors to settle.

Once completely cooled, slice the galette into wedges using a sharp knife. Serve each slice with a generous dollop of vegan whipped cream or a scoop of vegan ice cream alongside. The contrast between the warm, tart-sweet rhubarb and cold, creamy accompaniment is what makes this dessert truly special.