Description
A delightful and rustic dessert that captures the essence of summer with a sweet-tart blend of rhubarb and blueberries, encased in a golden crust.
Ingredients
Scale
- 1 Pie Crust
- 2 Cups Rhubarb, Chopped
- 1 Cup Blueberries
- 3/4 Cup Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Vanilla Extract
- 1 Egg (for Egg Wash)
- 1 Tablespoon Sugar (for Sprinkling)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss together the chopped rhubarb, blueberries, sugar, cornstarch, lemon juice, and vanilla extract. Let it sit for about 10 minutes.
- On a floured surface, roll out your pie crust into a rough circle, about 12 inches in diameter.
- Transfer the rolled-out crust to a baking sheet lined with parchment paper. Spoon the fruit mixture into the center and fold the edges of the crust over the fruit.
- In a small bowl, whisk the egg and brush it over the crust. Sprinkle the additional tablespoon of sugar over the crust.
- Pop the galette into the preheated oven and bake for about 35–40 minutes.
- Once done, remove the galette from the oven and let it cool for about 15 minutes before slicing.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Feel free to swap out rhubarb for other fruits like strawberries or peaches.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, blueberry, galette, dessert, summer recipe