Author Notes
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! —Paige
Ingredients
-
1
store-bought or homemade pie crust
-
4 cups
rhubarb sliced 1/2" thick
-
2/3 cup
granulated sugar
-
1 tablespoon
cornstarch
-
pinch of salt
-
2 tablespoons
rosewater
-
1
large egg lightly beaten with a splash of water
-
turbinado sugar, a couple of tablespoons
-
Serve with strawberry ice cream
Directions
-
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" disc and place on the lined baking sheet. Place rhubarb in the middle of the pie crust leaving a 2" 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 35-40mins, until crust is golden and juices are bubbling.
-
Cool on sheet for 10 mins. Slide off with parchment onto wire rack to cool completely.
-
Serve warm with a scoop of vanilla Ice cream.
See what other Food52ers are saying.