Rhubarb and Blueberry Galette
A delightful dessert that brings together the tangy essence of rhubarb and the sweet burst of blueberries in a rustic, free-form galette.
Ingredients
Fruit Filling
- 1 ½ cups rhubarb, chopped
- 1 cup blueberries
- ½ cup sugar Substitute with maple syrup for a lower sugar option.
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- Pinch of salt
Other Ingredients
- 1 egg for egg wash Substitute with a plant-based wash for vegan options.
- 1 tablespoon milk For egg wash.
Instructions
Preparation
- Gather all your ingredients. Wash and chop the rhubarb into small pieces, and rinse the blueberries. Ensure the fruits are dry to prevent a soggy galette.
Make the Filling
- In a mixing bowl, combine rhubarb, blueberries, sugar, cornstarch, vanilla extract, lemon juice, and salt. Toss gently and let sit for 10 minutes.
Prepare the Crust
- Roll out the pre-made pie crust into a 12-inch circle on a lightly floured surface.
- Transfer the rolled crust to a baking sheet lined with parchment paper.
Assemble the Galette
- Spoon the prepared fruit mixture into the center of the pie crust leaving a 2-inch border.
- Fold the edges of the crust over the filling, creating pleats to contain the fruit.
Egg Wash and Bake
- Whisk together the egg and milk for the egg wash and brush it generously over the crust.
- Bake in a preheated oven at 400°F (200°C) for 30-35 minutes until golden brown.
Cooling
- Remove the galette from the oven and allow it to cool slightly before slicing.
Notes
Serve warm with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to two days at room temperature or up to a week in the refrigerator.