About the Recipe
A classic for a reason.
Ingredients
1lb rhubarb, ends trimmed, and cut into 2inch pieces
2/3C sugar
5Tbsp orange jam or orange marmalade
1 egg
1Tbsp cornstarch
1 pie crust (I use Alison Roman’s recipe)
Pinch salt
Preparation
1: Preheat oven to 375 degrees Fahrenheit.
2: In a bowl combine cut rhubarb with sugar, cornstarch, and a small pinch of salt.
3: Place the rolled-out pie crust on a parchment lined baking sheet. Spread out a layer of 3Tbsp orange marmalade, leaving a 1-inch border on the crust.
4: There is going to be some sugar and cornstarch left In the bowl, place ½ on top of the orange marmalade, then arrange the rhubarb in a checkered pattern, and the remaining of the sugar on top of the rhubarb.
5: Fold over the borders and brush with an egg wash.
6: Bake for 40-50 minutes, until the crust is golden brown. Spread out the remaining 2Tbsp of orange marmalade on top of the cooked galette, it will add flavor and gloss! Allow it to cool for 15 minutes before cutting. Store in the refrigerator.