Triple Berry and Rhubarb Galette

 Our sweet and colorful galette includes tart rhubarb and mixed berries. To save time, use Pillsbury pie crust.



Ingredients

  • 2
    tablespoons butter
  • 2
    cups chopped fresh rhubarb
  • 2
    cups frozen mixed berries
  • 2/3
    cup granulated sugar
  • 1/4
    cup Gold Medal™ all-purpose flour
  • 1
    teaspoon ground cinnamon
  • 1
    teaspoon vanilla
  • 1
    Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1
    egg white, well beaten
  • 1/4
    cup turbinado sugar (raw sugar) or sparkling sugar
  • Ice cream, if desired

Steps

1 Heat oven to 400°F.

2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until rhubarb is softened. Remove from heat. Stir in mixed berries, granulated sugar, flour, cinnamon and vanilla.

3 On ungreased cookie sheet, unroll pie crust. Pour berry-rhubarb mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.

4 Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.

5 Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.

6 Cool completely before serving, about 1 hour. Serve topped with ice cream.

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