Not your typical fruit. Rhubarb season is upon us and although technically a vegetable, Rhubarb is a great addition to a fruit galette.
- 1/2 pound of sliced rhubarb
- 1/2 pound of sliced strawberries
- 1/2 cup of sugar
- 2 tablespoon of cornstarch
- 1 teaspoon of lemon zest
- Frozen pie Crust
Preheat your oven to 400 degrees. Roll out pie crust to 1/8th inch thickness.
Mix together rhubarb, strawberries, sugar, cornstarch, lemon zest, and a pinch of salt. Scoop the mixture into the center of the pie crust, leaving room to fold the edges in.
Fold the edges in and brush with a beaten egg white. Sprinkle with coarse sugar and freeze until firm before baking. Bake for about 35 minutes or until golden brown. Serve with a scoop of vanilla ice cream.