Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
Line an oven tray with parchment paper.
Prepare the Rhubarb:
In a medium bowl, toss together the melted butter, rhubarb, brown sugar, and grated orange rind until well coated.
Assemble the Galette:
Cut a 10½-inch x 10¾-inch oval from a sheet of parchment paper.
Cut a 9½-inch round from the pastry sheet and place it on the parchment paper cutout.
Sprinkle the almond meal evenly over the pastry, leaving a 1½-inch border.
Top the almond meal with the rhubarb mixture.
Fold the pastry border up and around the filling, pleating as you go.
Brush the pastry border with the extra melted butter.
Air Fry the Galette:
Carefully pull out the air-fryer pan and basket.
Use the parchment paper as an aid to lower the galette into the basket.
Slide the pan and basket back into the appliance.
Keep the temperature set at 350°F and set the timer for 20 minutes, or until the pastry is golden and the rhubarb is tender.
Serve:
Just before serving, dust the galette with confectioners’ sugar.
Scatter zested orange rind strips over the galette.
Serve with whipped cream.
Notes / Tips / Wine Advice:
You will need 1 bunch of rhubarb for this recipe.
Use a zester to create thin strips of orange rind; if you don't have one, peel large pieces of rind, avoiding the pith, then cut them into thin strips.