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Rhubarb Rose Galette

There’s no need to make a fussy pie in the summer when you can make an easy, quick and delicious Rhubarb Rose Galette instead!

Rhubarb Rose Galette

Ok, guys — It’s almost the weekend. Praise be. Comment below if know what show that’s from. My sister-in-law is getting married this weekend, so I’m feeling all lovey-dovey. I wanted to play around with rose water and rhubarb and a galette just seemed like a great choice. Hence, this Rhubarb Rose Galette was born!

The morning after the wedding I’ll be flying to Wichita for a Kansas Beef Council Press trip, so let’s all hope the wedding hangover isn’t too bad. I’ve never been to Kansas so I have no idea what to expect! If you have any recommendations for coffee or anything like that, please let me know.

If you’ve never made a galette, you’re missing out on one of the easiest desserts out there. I mean, it’s basically a pie, but you just pour everything in the middle of the dough and fold the edges up. It’s incredible! I think that this one is best served warm from the oven with a hefty scoop of strawberry ice cream on top. Yummm.

Rhubarb Rose Galette

Rhubarb Rose Galette

Rhubarb Rose Galette

Rhubarb Rose Galette

Check out my Cardamom-Spiced Apricot Almond Galette!

Rhubarb Rose Galette
 
Author:
Serves: 8 servings
Prep time:
Cook time:
Total time:
 
Ingredients
  • one store-bought or homemade pie crust
  • 4 cups rhubarb sliced ½" thick
  • ⅔ cup granulated sugar
  • 1 Tbsp cornstarch
  • pinch of salt
  • 2 tbsp rosewater
  • 1 large egg lightly beaten with a splash of water
  • turbinado sugar, a couple of tablespoons
  • serve with strawberry ice cream
Instructions
  1. Preheat oven to 375ºF and line baking sheet with parchment or a Silpat.
  2. Place rhubarb in a large bowl and add sugar, cornstarch, salt, and rose water. Mix well until combined.
  3. Roll out pie dough to an 11" disc and place on the lined baking sheet. Place rhubarb in the middle of the pie crust leaving a 2" border. Fold dough over and pinch to enclose the rhubarb, leaving the center open.
  4. Brush crust with egg wash and sprinkle with coarse sugar.
  5. Bake for 35-40mins, until crust is golden and juices are bubbling.
  6. Cool on sheet for 10 mins. Slide off with parchment onto wire rack to cool completely.
  7. Serve warm with a scoop of strawberry Ice cream.

 

Rhubarb Rose Galette

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Cherry Apricot Hand Tarts -

Tuesday 20th of June 2017

[…] while you’re in the grocery store. I already had some pie dough ready to go from my recent Rhubarb Rose Galette, so my mission was obvious. DIY Pop-Tarts. You could definitely use your favorite homemade pie […]

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