Rustic Rhubarb Galette
Rhubarb is a classic Spring Fruit that we love to enjoy! Check out this easy version of a Rhubarb Pie! Have you heard of a galette? Basically it is like a deconstructed pie that has a rustic appearance.
- 4-5 cups Rhubarb or mixture of Rhubarb and Strawberries
- 1 lemon
- Handful of Fresh Mint (Optional)
- 4-6 tablespoons white sugar
- 2 tbsp. Triple Sec or Bourbon Liquor (optional)
- 1 tbsp. vanilla
- 2 frozen pie shells
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1. Unthaw 2 frozen pie shells. You can make your own crust if you like! However, this is a quick and delicious recipe so that you can get back to doing fun Summer activities!
2. Chop up approximately 4 cups of Rhubarb. We love to add Strawberries to this recipe. The sweetness of strawberries is the perfect balance with the tartness of rhubarb. Add 1 cup of strawberries. No matter what kind of fruit you use you need approx. 4-5 cups of fruit to begin with.
3. Add fruit to a pan. Add fresh mint, the zest of 1 lemon and the juice of the lemon as well. Also add vanilla and a sweet liqueur if you like. Britt likes to avoid adding water to this recipe to prevent the loss of flavour. Add 4-6 tablespoons of white sugar to the fruit mixture. You can adjust the sugar to your liking. If you only used Rhubarb you may want more sugar, however if you use strawberries in this dessert then they will naturally sweeten the rhubarb.
4. Place the pan on low-medium heat to gently cook the rhubarb. Cook just until fruit becomes tender. This should only take a few minutes.
*** TIP - if your fruit mixture has a lot of liquid add 1 tbsp. of cornstarch to thicken to the juice.
5. Roll together the 2 unthawed pie shells. Then roll the dough out flat into a circular shape.
6. Sprinkle the pastry with white sugar ... this helps crisp the pie shell under the fruit.
7. Place the fruit compote in the centre of the pie shell. Fold up edges of the dough leaving the centre of the galette exposed.
8. You can sprinkle with more sugar if you like.
9. Britt likes to bake her Rhubarb Galette on a round stone with parchment paper. Bake at 325 degrees for approximately 20 minutes. Just baking so that the crust is brown and cooked on the bottom. Remember the fruit has already been slightly cooked.
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Rhubarb TIP! When you get rhubarb from your plant pull and twist the stems out from the base as opposed to cutting them. Pulling the stems out is good for your plant and promotes re-growth!