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
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Ingredients
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1
store-bought or homemade pie crust
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4 cups
rhubarb sliced 1/2" thick
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2/3 cup
granulated sugar
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1 tablespoon
cornstarch
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pinch of salt
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2 tablespoons
rosewater
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1
large egg lightly beaten with a splash of water
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turbinado sugar, a couple of tablespoons
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Serve with strawberry ice cream
Directions
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Preheat oven to 375ºF and line baking sheet with parchment or a Silpat.
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Place rhubarb in a large bowl and add sugar, cornstarch, salt, and rose water. Mix well until combined.
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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.
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Brush crust with egg wash and sprinkle with coarse sugar.
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Bake for 35-40mins, until crust is golden and juices are bubbling.
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Cool on sheet for 10 mins. Slide off with parchment onto wire rack to cool completely.
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Serve warm with a scoop of vanilla Ice cream.
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