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.