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Triple Berry and Rhubarb Galette
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Prep Time:
20 minutes
Total Time:
1 hour 45 minutes
Whip up a delicious rhubarb and mixed berry galette with a convenient Pillsbury pie crust for a quick and easy treat.
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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg white, well beaten
  • 1/4 cup turbinado sugar (raw sugar) or sparkling sugar
  • Ice cream, if desired
Instructions:
  • Preheat oven to 400°F.
  • In a 10-inch skillet, melt butter over medium-high heat. Add rhubarb and cook for about 5 minutes until softened. Remove from heat and stir in mixed berries, granulated sugar, flour, cinnamon, and vanilla.
  • Place the pie crust on an ungreased cookie sheet. Spread the berry-rhubarb mixture onto the center of the crust, leaving a 1 1/2-inch border. Fold the edges of the crust over the mixture, pleating as needed.
  • Brush the crust edge with egg white using a pastry brush, then generously sprinkle turbinado sugar over it.
  • Bake until the pie crust edges turn golden brown and the center is bubbly, for about 20 to 25 minutes.
  • Allow to fully cool for 1 hour before enjoying. Serve with a generous scoop of ice cream on top.

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