Rhubarb Galette
- 1h Prep Time
- 45m Cook Time
- 2h Ready In
A rustic rhubarb galette with orange blossom water, baked until golden and bubbling. Serve with whipped cream or vanilla ice cream.
Ingredients
- 1 Liquored Pie Dough
- 1.18 L rhubarb cut into ½-inch slices
- 237 ml sugar
- 1 navel orange juiced
- 7.39 ml orange blossom water
- kosher salt
- 1 Egg Wash
- Turbinado sugar
- Whipped Cream
- vanilla bean ice cream
Nutrition (per serving, estimated)
Estimated based off 5 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93 mg
- Iron: 0.21 mg
- Magnesium: 13.4 mg
- Phosphorus: 29.2 mg
- Potassium: 288 mg
- Zinc: 0.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Liquored Pie Dough
- 237 ml sugar
- 7.39 ml orange blossom water
- kosher salt
- 1 Egg Wash
- Turbinado sugar
- Whipped Cream
- vanilla bean ice cream
Prepare
- 1.18 L rhubarb, cut into ½-inch slices
- Juice 1 navel orange
Let's Cook
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Step 1.
Refrigerate the pie dough for 1 hour.
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Step 2.
On a lightly floured surface, roll the chilled dough out into a 16-inch circle about ¼ inch thick. Place it on a parchment paper–lined baking sheet and chill it in the refrigerator while you make the filling.
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Step 3.
In a large bowl, toss the rhubarb with the sugar, orange juice, orange blossom water, and salt. Let the filling macerate for 30 minutes, stirring occasionally.
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Step 4.
After 30 minutes, preheat the oven to 400°F. Remove the chilled dough from the refrigerator.
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Step 5.
Using a slotted spoon, transfer the rhubarb filling to the center of the dough, leaving any liquid in the bowl. Spread the filling evenly over the round, leaving a 2-inch border around the edge. Starting at one side, fold the 2-inch border of dough over the filling all the way around, pleating as needed, leaving a gap in the middle where the filling shows. Brush the dough with egg wash and sprinkle with turbinado sugar.
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Step 6.
Bake the galette until the crust is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool on the baking sheet for at least 10 minutes before serving. Serve with whipped cream or vanilla bean ice cream.