Easy Rhubarb Galette
Description
This Rhubarb Galette is a showstopping dessert made with sweet and tart rhubarb. Made in under an hour, this dessert uses a store-bought crust for extra ease. It's truly a foolproof and addicting dessert perfect for spring and summer!
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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
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 and flavorful
Use it Up: If you happen to have some extra rhubarb on hand after making this galette, or if your haul is on the brink of going bad, here's another easy and delicious way to use it up - make this sweet, tangy and versatile Rhubarb Curd. It's one of our favorites.
Add in Other Fruit: Rhubarb is delicious once baked, but feel free to add in any favorite fruit you love or have lying around. Any berries would pair nicely here, and so would pears, plums or apples.
Line Sheet Tray with Parchment: It's common and completely normal for the fruit juices to run out of any galette while 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.
Storage
- 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.
Nutrition
Serving: 1 sliceCalories: 170kcalCarbohydrates: 28gProtein: 1.5gFat: 6gSaturated Fat: 1gSodium: 107mgFiber: 1gSugar: 14g
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