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Easy Rhubarb Galette Recipe

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3.8 from 66 reviews

This Easy Rhubarb Galette is a rustic, open-faced tart featuring tart rhubarb sweetened with sugar, candied ginger, and strawberry jam. It’s baked on a flaky store-bought pie crust, resulting in a golden, crispy edge sprinkled with chopped pistachios and turbinado sugar. The galette is finished with a hint of fresh orange zest and served warm with whipped cream or ice cream, making it a perfect dessert for spring or summer.

Ingredients

Crust

  • 1 store-bought pie crust

Filling

  • 1 pound rhubarb, sliced into 1 1/2-inch pieces
  • ½ cup sugar
  • 3 tablespoons minced candied ginger
  • 4 tablespoons strawberry jam, divided
  • 1 orange, zested
  • 1 tablespoon cornstarch
  • Pinch of kosher salt

Topping

  • 1 large egg, beaten
  • 2 tablespoons chopped raw pistachios
  • 1 tablespoon turbinado sugar

Serving

  • Whipped cream or ice cream, for serving

Instructions

  1. Preheat Oven: Heat the oven to 375ºF (190ºC) with the rack placed in the lower third of the oven. Unroll the store-bought pie crust and place it on a baking sheet lined with parchment paper.
  2. Prepare Filling: In a large bowl, toss together the sliced rhubarb with ½ cup sugar, 3 tablespoons minced candied ginger, 2 tablespoons strawberry jam, 1 tablespoon cornstarch, the zest of one orange, and a pinch of kosher salt. Mix until well combined to coat the rhubarb evenly.
  3. Arrange Rhubarb: Spread the rhubarb mixture in a spiral pattern over the pie crust, starting from the outer edge and working toward the center, leaving a 2-inch border of dough around the edges. Place any remaining ginger-sugar mixture on top of the rhubarb to enhance flavor.
  4. Fold Dough: Fold the 2-inch border of dough over the rhubarb filling, pleating the dough every 2–3 inches to create a rustic edge. Pinch the pleats gently to secure, being careful not to pinch into the fruit layer. Dollop the remaining 2 tablespoons of strawberry jam over the exposed rhubarb for extra sweetness.
  5. Add Toppings: In a small bowl, beat the egg with a splash of water. Brush this egg wash over the folded dough edges to promote golden browning. Sprinkle the edges with chopped raw pistachios and turbinado sugar for crunch and sweetness.
  6. Bake: Place the galette in the preheated oven and bake for 55 to 60 minutes, or until the crust is golden brown and the rhubarb is tender. Rotate the baking sheet halfway through baking to ensure even cooking.
  7. Cool and Serve: Allow the galette to cool on the baking sheet for 10 minutes before transferring it to a wire rack. Let it cool further until the juices have thickened, about 20 minutes. Serve warm with whipped cream or ice cream for a delightful finish.

Notes

  • Store-bought pie crust saves time and ensures a flaky base, but homemade crust can be used if preferred.
  • Adjust the sugar amount according to the tartness of the rhubarb and personal taste.
  • Candied ginger adds a spicy-sweet note; if unavailable, fresh grated ginger or omit for a milder flavor.
  • To prevent a soggy crust, cornstarch is added to thicken the rhubarb juices during baking.
  • Turbinado sugar sprinkled on top gives the crust a lovely sparkle and crunch.
  • Serve the galette slightly warm to enhance the flavor and texture.

Find it online: https://justsosavory.com/easy-rhubarb-galette-recipe/