Description
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!
Ingredients
- 4 cups Rhubarb, Sliced 1/2-inch Thick
- ⅔ cups Granulated Sugar
- 1 Tablespoon Cornstarch
- Pinch Of Salt
- 2 Tablespoons Rosewater
- 1 Store Bought Or Homemade Pie Crust
- 1 Large Egg Lightly Beaten With A Splash Of Water
- Turbinado Sugar, For Sprinkling On Crust
Preparation
Preheat oven to 375ºF and line baking sheet with parchment or a Silpat.
Place rhubarb in a large bowl and add sugar, cornstarch, salt, and rose water. Mix well until combined.
Roll out pie dough to an 11-inch disc and place on the lined baking sheet. Place rhubarb in the middle of the pie crust, leaving a 2-inch border. Fold dough over and pinch to enclose the rhubarb, leaving the center open.
Brush crust with egg wash and sprinkle with coarse sugar.
Bake for 35–40 minutes, until crust is golden and juices are bubbling. Cool on sheet for 10 minutes. Slide off with parchment onto wire rack to cool completely.
Serve warm with a scoop of strawberry ice cream.
