Picked up some rhubarb at your local farmers market and not sure what to do with it? I highly suggest making a rhubarb pie, rhubarb crisp, or a rhubarb gallette. To me rhubarb is essentially a sweet, tart piece of ‘celery’. My Grandpa grows rhubarb in his garden, so growing up we would break off stalks of rhubarb, dip them in sugar and eat it raw.
But now that I realize all of the amazing uses for rhubarb, and there really are a lot. You can make jams and jellies, pies, crisps, palettes, syrups, I’ve even seen pickled rhubarb. Since rhubarb is very tart and somewhat mild in flavor it pairs well with others berries, especially strawberries. I’ve seen loads of strawberry rhubarb pie recipes on Pinterest, but that can be tricky. A quick search can turn into a 3 hour Pinterest Binder, my recommendation would be to find one you like and adapt it to your liking, or just use this one!
For this recipe, you can either buy a pre-made pie crust or your can make your own with only 3 ingredients! In the bowl of a stand mixer combine the flour, salt, and cold cubed butter, mix on medium until the butter is in small pea sized crumbles. With the mixer on, slowly start adding in the cold water. Adjust the amount of water needed by the texture of the dough, the dough should start to pull away from the sides of the bowl but should still be somewhat dry.
Do not over mix the dough in the mixer, you want the butter to stay cold. Transfer the dough to a floured surface and knead by hand a few times. Once the dough has come together into a ball, wrap in plastic wrap or a thin kitchen towel and allow to chill 20-30 minutes.
Once the dough has chilled, roll it out into a large thin circle about 1/4″ thick, transfer to a large sheet pan or baking stone. For the rhubarb mixture, slice the rhubarb into thin slices, transfer to a mixing bowl. Add in the sugar, vanilla, lemon juice, cinnamon, nutmeg, cornstarch, and salt. Mix until everything is incorporated, scoop the rhubarb mixture on the pie crust, leaving about a 2″ border around the outside.
Once all the rhubarb mix has been used, crimp up the excess dough and fold it up over the top, leaving the top of the gallette exposed. In a small mixing beat together the egg and milk, using a pastry brush, brush the egg mix over the pie crust, you want to cover the whole thing, so it gets a nice golden brown color.
Sprinkle the coarse demerara sugar over the entire gallette, again focusing on the crust. Place in the fridge to chill again 15-30 minutes. Once chilled bake at 375 degrees F, for 35-40 minutes. The filling should be bubbly and reduced and the crust should be golden brown. Serve alone or with ice cream, this dessert is definitely best served warm.
- 1 1/2 cups All purpose flour
- 1 1/2 Sticks of cold butter, cut into small cubes
- Pinch of salt
- 1/2 cup Ice water
- 4 cups Rhubarb, sliced thin, 5-6 stalks
- 2/3 cup granulated sugar
- 1 Tbsp cornstarch
- 1/4 tsp cinnamon
- pinch nutmeg
- pinch salt
- 1 Tbsp lemon juice
- 1/2 tsp Vanilla extract
- 1 Large egg, lightly beaten with a splash of milk or water
- Demerara sugar, for sprinkling on top
- In the bowl of a stand mixer combine the flour, salt and cubes of butter. Mix until the butter is pea-sized, 2-3 minutes. Slowly pour in the ice cold water. Mix until a dough starts to form and pulls away from the sides of the bowl. Adjust the amount of water needed, add more or less as needed. Form the dough into a ball and chill for 30 minutes.
- Preheat oven to 375 degrees F and line baking sheet with parchment paper.
- Place sliced rhubarb in a large bowl. Add sugar, cornstarch, cinnamon, nutmeg, salt, lemon juice, and vanilla. Mix well until combined.
- Roll out the chilled pie dough to roughly an 11" disc and place on parchment lined baking sheet. Place the rhubarb mixture in the middle of the pie crust leaving a 2" border. Fold dough over and pinch to enclose the rhubarb, leaving the center exposed.
- Brush the crust with egg wash and sprinkle the entire gallette with coarse sugar, focusing on the crust. Chill again for 10-15 minutes.
- Bake at 375 degrees F, for 35-40 minutes, until crust is golden and juices are bubbling. Cool slightly before serving, serve sliced warm or at room temperature.