Rhubarb Galette

This Rhubarb Galette is a show-stopping dessert made with sweet and tart rhubarb. Made in under an hour, use our homemade pie crust or a store-bought crust for extra ease. It’s truly a foolproof dessert perfect for spring and summer!

If you’re looking for an easy dessert that looks fancy and tastes spectacular, then this Rhubarb Galette is what you’ve been waiting for. What exactly is a galette? It’s a freeform pastry or tart that’s baked on a sheet tray instead of in a pie plate or pan. It’s slightly more rustic and super simple to assemble.

This version is filled with tangy rhubarb, sweet strawberry jam, and spicy candied ginger all baked into one impressive sweet treat. It’s perfectly tart, sweet, and just as pretty as it is delicious. Enjoy!

If you like this summery treat, be sure to check out some of these other desserts featuring rhubarb. We especially love this stunning Rhubarb Tart, and refreshingly cool Rhubarb Lemon Ice, or this fruity and flavorful Blueberry Rhubarb Pie. We can’t forget about a cocktail—this tart Rhubarb Margarita is the sip for a warm day.

Why You’ll Love This Recipe

• Easy and Impressive Dessert: Using our foolproof pie crust recipe or an even easier store-bought dough, plus simple ingredients and just a few easy steps, this galette comes together in mere minutes. It’s simple, yet looks fancy and impressive. It’s a crowd-pleaser for sure.
• Great Way to Use Produce: Rhubarb is very tart and is best when paired with sweet ripe fruit or sugar—which makes it great for summer desserts. If you’ve got extra berries or fruit on hand, throw them into this galette, just add a bit more cornstarch to thicken the added moisture.
• Perfect Rhubarb Recipe: Rhubarb can be an intimidating ingredient, since it isn’t used as commonly as some other fruits and vegetables. This galette is the perfect introductory recipe—it’s simple to prepare and highlights the tart, sweet flavors with little effort.

What is Rhubarb?

Rhubarb is an ingredient you’ve probably heard of, but maybe don’t know too much about. Is it a fruit, a vegetable (is it just red celery?!), what does it taste like, how do you cook it, and where can you buy it? We’ve got the answers.

• Rhubarb is a long stalky vegetable that looks very similar to red celery. The stalks can range in color from deep red to light pink and green.
• When the stalks are eaten raw, they’re crunchy, and fibrous with a similar texture to celery, and is shockingly tart. When it’s cooked or baked, the tartness mellows and it’s got a nice tangy flavor.
• Many chefs and cooks have a love/hate relationship with rhubarb. It can be hard to strike the perfect balance between sweetness and tartness. Michael Laiskonis of Le Bernadin is mentioned in the Flavor Bible as saying, “I am not a fan of rhubarb desserts because they always tend to be one note—either very tart, or very sweet to make up for the tartness.” I kept this in mind when developing this recipe and I’m confident I achieved the ideal balance of sweet to tart.
• You can find fresh rhubarb in most grocery stores in the produce section. It’s usually in season during the spring and early summer months. One thing to note, avoid consuming rhubarb leaves as they’re toxic, so if it’s sold with the leaves attached (not super common), just be sure to remove and discard them before using the stalks.

Ingredients

• Flaky Pie Crust or Store-bought Pie Crust: Perfectly buttery and crumbly once baked, this is the base of the galette. It can be rustic and freeform once you fold it up. You don’t have to drive yourself crazy trying to make it look perfect.
• Rhubarb: Choose firm, brightly colored stalks. Once cooked and baked with the strawberry jam it’ll turn perfectly tart and sweet.
• Sugar: Sweetens the rhubarb and enhances the overall flavor for a perfectly sweet filling.
• Candied Ginger: Warm and aromatic, adds a spicy-sweet note to the mixture.
• Strawberry Jam: Provides sweetness, color and the perfect consistency to balance out the rhubarb.
• Orange Zest: Warm and aromatic, this adds bright flavor and fragrance to the galette filling.
• Cornstarch: Helps to bind together and thicken all of the ingredients.
• Egg: Gives the pie crust that glossy, golden brown finish and rich flavor.
• Pistachios: Adds texture, color and a nice nutty flavor to the galette crust.
• Turbinado Sugar: The larger sugar crystals add shine and sparkle to the crust, giving it that nice slightly crunchy and caramelized texture.
• Whipped Cream: a dollop of freshly made, cool whipped cream is the perfect finish to this galette. Ice cream would also be delicious.

How To Make a Rhubarb Galette

1. Roll out the pie dough to a 13-inch round, about ⅛-inch thick, then, transfer it to a baking sheet and set aside while you prepare the filling.
2. Make the filling by tossing together the rhubarb, sugar, ginger, strawberry jam, cornstarch and lemon zest.

3. 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.
4. 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.
5. Brush the edges of the crust with an egg wash then sprinkle dough with pistachios and turbinado sugar.

6. Bake the galette until golden brown and rhubarb is tender, this will take about about an hour, but start checking it at 50 minutes.

7. 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!

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, here are a few ways to amp it up:

• Lemon Poppyseed Ice Cream: Serve this bright, flavorful ice cream alongside of the galette. The flavors will pair perfectly.
• Whipped Cream: There’s nothing like fresh, homemade whipped cream. It’s light, airy, just sweet enough, and always worth it.
• Nuts, Citrus Zest or Fruit: Serve this galette with a few extra chopped nuts-additional pistachios, sliced almonds or walnuts would work nicely. Or add an extra grating of lemon or orange zest for a dose of freshness. Fresh strawberries or raspberries scattered over top would also be lovely.

Storage and Freezing Instructions

If you find yourself with leftovers of this galette, lucky you! Here are the best ways to store it.

• 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.

Frequently Asked Questions

More Easy Pie Recipes

• Blueberry Rhubarb Pie
• Blueberry Crumble Pie
• Raspberry Tart
• Mascarpone Fruit Tart