Buttery Rhubarb Blueberry Galette
This rhubarb blueberry galette has become my go-to when I spot fresh rhubarb at the farmer’s market. The tartness of the rhubarb plays so well with the sweet blueberries, and the cardamom adds something a little different from your typical fruit dessert.
Equipment
Ingredients
For the filling:
- 3/4 lb rhubarb trimmed and sliced into 1/2-inch pieces
- 1 cup blueberries
- 3/4 cup granulated sugar
- 1 1/2 tbsp cornstarch
- 1/2 tsp freshly ground cardamom
- 1/2 tsp lemon zest
- 1 pinch salt
For the assembly:
- 1 refrigerated pie crust
- 1 large egg beaten for egg wash
- 1/2 tsp cinnamon sugar or demerara sugar
Instructions
- Preheat your oven to 400°F. While it heats, prepare your ingredients: trim the rhubarb and slice it into 1/2-inch pieces, measure out the blueberries, and zest the lemon. Line a baking sheet with parchment paper. Remove the pie crust from the refrigerator so it can come to room temperature slightly—this makes it easier to work with without cracking.
- In a bowl, combine the sliced rhubarb, blueberries, granulated sugar, cornstarch, freshly ground cardamom, lemon zest, and salt. Gently toss everything together until the fruit is evenly coated and the cornstarch is distributed throughout—this will thicken the filling as it bakes. I like to let this sit for just a minute so the juices start to release slightly, which helps the filling come together better.
- Place the pie crust on the prepared parchment-lined baking sheet. Spoon the fruit filling from Step 2 into the center of the dough, leaving a 1.5-inch border all the way around the edge. Gently fold the edges of the crust up and over the filling, overlapping them slightly as you work your way around—don't worry about it being perfect; the rustic look is part of the galette's charm. I find it easier to fold one section at a time rather than trying to do the whole perimeter at once.
- Beat the egg and brush it evenly over the exposed dough around the edges and folds—this creates a beautiful golden-brown finish. Sprinkle the cinnamon sugar or demerara sugar over the egg-washed dough for a subtle sparkle and texture. Transfer the baking sheet to the preheated 400°F oven and bake for 40 minutes, until the crust is deep golden brown and the fruit filling is bubbling slightly at the edges.
- Remove the galette from the oven and let it cool on the baking sheet for about 10 minutes. This resting time allows the filling to set slightly so it won't run when you cut into it, while the crust stays warm and crispy. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Tried this recipe?Let us know how it was!
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.