Project Description

The epitome of summer; sweet cherries and fresh rhubarb wrapped in a delicate pie crust!

OVERVIEW

You’ve probably had strawberry rhubarb but the next best thing is cherry rhubarb! The sweet cherries pair perfectly with tart rhubarb making for a balanced combination that is divine in a pie crust.
I love making galettes because they’re basically like an open faced pie but made on a baking sheet rather than in a tin which makes it even easier! You simply roll out the crust and then fold in the edges…that’s it!!
I brushed the edges with a little egg white and sprinkled with sugar for a nice touch but you don’t even have to do that! Have you ever made a galette?
Also side note, did you know, rhubarb is actually a vegetable and is not related to celery even though it resembles it’s look? The leaves of the rhubarb plant are toxic to humans while the stalks are full of antioxidants and offer a great source of vitamin K. So eat plenty of rhubarb, just not the leaves!
With the combination of cherries, this galette is actually super rich in antioxidants…nothing like a dessert that’s good for you too!
Let me know if you try this out and please take pictures as I love to see how it looks! Enjoy!!

Sweet Cherry Rhubarb Galette

Full Recipe

  • SERVES:8
  • PREP TIME: 20 min + crust making
  • BAKE TIME: 25-30 min
INGREDIENTS

  • Filling:

  • 2 cups fresh rhubarb, chopped

  • 1.5 cup frozen dark sweet cherries, fresh works but make sure they’re pitted!

  • 2 tsp pure vanilla extract

  • 1/4 cup honey or your prefered sweetener

  • pinch salt

  • 1.5 tbs starch, I used tapioca

  • Crust:

  • I followed Minimalist Baker’s Coconut Oil Pie Crust Recipe, found here

  • Any kind of pie crust will work, just be sure it’s rolled out in a circle as close as possible so you can easily fold in the edges!

  • If you have questions on the pie crust, let me know!

INSTRUCTIONS

  • Preheat oven to 375 F.

  • Start by making the pie crust. The recipe I followed is hyperlinked above. Be sure your crust is at room temp so you can easily roll it out into a circle. Once your pie crust is rolled out, place it on a piece of parchment paper on a baking sheet and set aside.

  • To prepare the filling, wash and chop the rhubarb (if you have leftovers, freeze them for another recipe!) then add them to a pot with a small splash of water on medium-low heat. Allow the rhubarb to cook down so it’s soft but still in shape, not mushy.

  • Add in half of the frozen cherries and allow them to warm and cook down. Stir in the honey, vanilla extract, and pinch of salt. Stir this mix often so it doesn’t cook too much and let it all combine and get a little saucy.

  • When there is a decent amount of liquid in the pot, sprinkle in the starch so it can thicken. This will take a few minutes while it heats up.

  • Finally, add in the rest of the cherries (so they hold shape), let them warm and then taste test to your preference. I personally don’t think it needs a little of sweetener but that’s just me!

  • When it’s ready, add the filling to the center of the galette crust. There might be a little leftover, as you don’t want it to be too full, but you could add this to other desserts, yogurt or eat on it’s own!

  • Fold in the edges of the crust to tuck in the filling. Seal the edges or corners by pressing the crust down with fingers. It’s doesn’t have to be perfect! A little leaking it okay.

  • I brushed the top parts of the crust with egg white and then sprinkled with sugar but it’s your call! I like the texture and color that it adds.

  • Bake the galette for 25-30 minutes or until it’s golden brown and center is bubbly. Allow to cool, cut into slices and enjoy!!