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This Rhubarb Galette is a show-stopping dessert made in under an hour. Using store-bought pie crust cuts down on prep time while still delivering impressive and elegant results. And the filling is just as simple with fresh rhubarb and raspberry jam as the main components.
This is one of my favorite desserts to make. I’ve been making galettes for years with all kinds of fruit, but rhubarb might be my favorite. It’s a fleeting season, but when rhubarb is in stores and markets, you can guarantee I’ll be making this at least a few times.
The filling is simple but complex in flavor from the combination of tart rhubarb, spicy candied ginger and fruity raspberry jam. And there’s one key ingredient you can’t skip in the filling—cornstarch.
Cornstarch is essential for thickening the juices. This keeps them from running out of the pie crust during baking and makes the filling perfectly set and glossy once cooled.
Other than that, play around with the flavors you add. Spices, fruits and nuts are all ways you can customize and make this your own. The beauty of a galette is that it’s supposed to be rustic, so don’t fuss over it, just fill, fold the edges and get it in the oven!
This recipe article was originally published in July of 2024, it has since been updated with helpful tips, clearer instructions and step by step photos.
Ingredients
- Store-bought Pie Crust: for ease, use store-bought. Homemade flaky pie crust can also be used.
- Rhubarb: Choose firm, brightly colored stalks.
- Sugar: Sweetens the rhubarb and makes for a jammy filling.
- Candied Ginger: Warm and aromatic, adds a spicy-sweet note to the mixture.
- Strawberry Jam: additional sweetness, but more importantly some fruity flavor that pairs well with the tart rhubarb.
- Orange Zest: adds bright, fragrant flavor. Lemon can also be used.
- Cornstarch: Binds and thickens the juices—this is an essential ingredient for achieving a set filling once cool.
- Egg: brushed over the edges of the pie crust to make it golden and shiny.
- Pistachios: Adds texture, color and a nice nutty flavor to the galette crust.
- Turbinado Sugar: The larger sugar crystals add sweet crunch to the crust.
How To Make a Rhubarb Galette
- Unroll the pie crust on a parchment-lined baking sheet.
- Make the filling by tossing together the rhubarb, sugar, ginger, strawberry jam, cornstarch and lemon zest.
- Layer the rhubarb mixture over the dough in a spiral working from the outside towards the center. Be sure to leave a 2-inch border around the edge of the dough so you can fold it up and over the filling. Spoon any remaining sugar/ginger mixture over top.
- Fold the outer 2 inches of dough over filling, pleating dough every 2–3 inches as needed. Gently pinch pleated dough to secure, making sure not to pinch dough into the filling. Dollop a bit more jam over top.
- Brush the edges of the crust with an egg wash then sprinkle dough with pistachios and turbinado sugar.
- Bake the galette until golden brown and rhubarb is tender, this will take about about an hour, but start checking it at 50 minutes.
- Let the galette cool on the baking sheet for 10 minutes. Then slide it onto a wire rack and cool until juices have thickened, about 20 minutes. Serve with a dollop of whipped cream or ice cream and enjoy!
Test Kitchen Tips
- Keep it fresh: If you’ve got your rhubarb but aren’t quite ready to use it, here are some tips on how to store rhubarb so it stays fresh longer.
- Line the baking sheet with parchment: It’s common and completely normal for some of the fruit juices to run during baking. They’ll thicken and harden once they seep out, so be sure to line your sheet tray with parchment paper for an easy clean-up.
- Perfect it not the goal: galettes are meant to be rustic! Fold the edges up and over the filling and pop it in the oven. Don’t drive yourself crazy trying to make it look perfect.
Serving Rhubarb Galette
We love this recipe because it’s absolutely perfect and beautiful served as is, but if you’re looking to take it to the next level, I’ll often serve it with some whipped cream. If you’re feeling even more extra, make a Strawberry Whipped Cream.
Storage and Freezing Instructions
- Counter and Fridge: Tightly wrap the galette and store it on the counter or in the fridge for up to 2 days for maximum freshness and flavor.
- Freezer: Store a baked and cooled galette in the freezer wrapped in foil and then in an airtight zip-top food storage bag for several weeks. When you’re ready to enjoy, reheat it in a 350ºF oven for about 15 minutes, until golden and warmed through.
FAQs
The crust can get soggy if the filling is too wet or if there is excess fruit juice. Try to avoid using extra wet canned fruits which can be full of liquid, and be sure to use a thickener like cornstarch to thicken the filling.
A galette is a crust or tart dough that’s baked on a sheet tray, freeform, instead of in a pie pan or tart pan. It’s bit more rustic and imperfectly shaped than a pie crust baked in a dish.
The word ‘galette’ comes from the Norman word ‘gale,’ which means ‘flat cake.’ The term ‘galette’ is often used in French cuisine when referring to cakes that are round, flat and don’t require a tin.
More Fruit Desserts to Try
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Peach & Gouda Galette with Thyme
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Blueberry Rhubarb Pie
Fruit Dessert
Lemon Curd Tart
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Blueberry Crumb Pie
Easy Rhubarb Galette
Description
Video
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Ingredients
- 1 store-bought pie crust
- 1 pound rhubarb, sliced into 1 1/2-inch pieces on the basi
- ½ cup sugar
- 3 tablespoons minced candied ginger
- 4 tablespoons strawberry jam, divided
- 1 orange, zested
- 1 tablespoon cornstarch
- kosher salt
- 1 large egg, beaten
- 2 tablespoons chopped raw pistachios
- 1 tablespoon turbinado sugar
- Whipped cream, for serving
Instructions
- Heat oven to 375ºF (190ºC) with rack set in lower-third. Unroll pie crust and place on a parchment-line baking sheet.
- Toss rhubarb with ½ cup sugar, 3 tablespoons minced candied ginger, 2 tablespoons jam, 1 tablespoon cornstarch, grated zest of 1 orange and a pinch of salt.
- Layer rhubarb over dough in a spiral working from outside towards center, leaving a 2-inch border around edge of dough. Dollop any remaining ginger-sugar mixture from bowl over top.
- Fold outer 2 inches of dough over filling, pleating dough every 2–3 inches as needed. Gently pinch pleated dough to secure, making sure not to pinch dough into fruit. Dollop remaining 2 tablespoons jam over rhubarb.
- In a small bowl, beat egg with a splash of water. Brush edges of dough with beaten egg then sprinkle with pistachios and turbinado sugar.
- Bake galette until golden brown and rhubarb is tender, 55–60 minutes. Rotating sheet halfway through baking.
- Let galette cool on sheet for 10 minutes. Slide onto a wire rack and cool until juices have thickened, about 20 minutes. Serve with whipped cream or ice cream.
Equipment
Notes
- Counter and Fridge: Tightly wrap the galette and store it on the counter or in the fridge for up to 3 days for maximum freshness and flavor.
- Freezer: Store a baked and cooled galette in the freezer wrapped in foil and then in an airtight zip-top food storage bag for several weeks. When you’re ready to enjoy, reheat it in a 350ºF oven for about 15 minutes, until golden and warmed through.
WILL THIS SERVE 6-8 PEOPLE? I’M WANTING TO TRY THIS AND TAKE TO A CHURCH EVENT.
THANKS
Hi VA,
This will easily serve 6! Serving 8 is doable, though I would bring along some ice cream or whipped cream since the slices will be a bit smaller.
Let me know how it goes, enjoy!