Rhubarb Crostata / Galette

Happy Friday! The sun is shining (however briefly), I am staring at the beautiful sunflowers that Mr. Foodie brought home a few days ago, and the weekend is almost here. I know I’ve written about my love of rhubarb a lot, but here is yet another post in case you see some of these glorious stalks at your local farmer’s market this weekend. Rhubarb season is coming to a close, so I thought I’d share how I prep, freeze, and store all this rhubarb so that I can enjoy a crostata/galette whenever I want a tart taste of summer throughout the year.

baked Rhubarb Galette or Crostata

Crostatas and galettes are essentially the same thing and so much easier than making a more traditional pie in a pan. Basically, they are a “rustic” version of pie in which you put the pie filling in the middle of a single pie crust and then wrap the edges up and over the filling. No fiddling with crimped edges, fluting, or lattice crust. It is designed to be easy, quick–to be done in the dog days of summer when delicious summer produce abounds and when fussing over perfectly shaped pie dough is a waste of a beautiful summer’s eve.

Thanks to my sainted friends and family, I was gifted with more rhubarb than even *I* knew what to do with early on in the summer, so I set about preserving it so I could enjoy it even after the season ends. To freeze and store rhubarb, cut off the leafy ends (which are toxic to consume anyway) and clean and dry the rhubarb. Depending on how much rhubarb I have, I like to cut it up in different shapes for different purposes. I dice some for two-crust pies, for making compote, baking into cakes, or making simple syrup. I save a few thin, short stalks for garnishing drinks–I absolutely love sucking on the end of raw rhubarb that has been steeped in a cocktail. For the galettes /crostatas I cut the rhubarb into chevron shapes because it looks very beautiful when it bakes.

Baking sheet with pieces of rhubarb in single layer for freezing

Freeze the cut rhubarb in a single layer on a baking sheet until the pieces are frozen. Then scoop them into freezer bags or containers and label them. Frozen rhubarb can last up to one year before the texture begins to degrade.

Below is the recipe for the galette / crostata copied from my Quarantine Coping post. Enjoy!

Easy Rhubarb Galette

2 store-bought pie crusts (or homemade if you prefer)

4-6 stalks of rhubarb (leaves cut off)

3/4 C – 1 C sugar, plus more for sprinkling on crust

1/4 C flour (or cornstarch will also work)

1 Tbsp cold butter (salted is fine if that’s what you have)

1 egg (mix w/ a bit of water to use as egg wash)

If using store-bought dough, roll out the dough to a little larger than it naturally comes and lay it on a baking sheet lined with parchment paper. Cut up the rhubarb in whatever shapes you’d like – 1 inch squares, 3 inch stalks – depending on the pattern you’d like to make. Cover the cut rhubarb with some sugar and flour (the amount depends on how much rhubarb you’re making and how many pies – for two pies I used about 3/4 cup or 1 cup of sugar and a 1/4 cup flour). Put the sugared/floured rhubarb pieces in the center of the pie dough, leaving a 2 inch edge. Fold the 2 inch edge up around the fruit to make a rustic “crust.” Dot the rhubarb with little pieces of butter. Brush the crust with a simple egg wash and sprinkle with more sugar. Bake at 350 degrees F for 45 minutes to an hour depending on your oven (the dough should brown and the filling should be bubbly). Let cool and use a pizza cutter to slice up the pie.

Do you have any other rhubarb recipes?! I’d love to know for next year’s rhubarb stash! For more foodie adventures, follow us on instagram @fairfaxfoodie

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