Triple Berry and Rhubarb Galette

Our sweet and colorful galette includes tart rhubarb and mixed berries. To save time, use Pillsbury pie crust.

  • Prep Time 20 min
  • Total Time 1 hr 45 min
  • Servings 4


tablespoons butter
cups chopped fresh rhubarb
cups frozen mixed berries
cup granulated sugar
cup Gold Medal™ all-purpose flour
teaspoon ground cinnamon
teaspoon vanilla
Pillsbury™ refrigerated pie crust, softened as directed on box
egg white, well beaten
cup turbinado sugar (raw sugar) or sparkling sugar
Ice cream, if desired

  • 1 Heat oven to 400°F.
  • 2 In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook about 5 minutes or until rhubarb is softened. Remove from heat. Stir in mixed berries, granulated sugar, flour, cinnamon and vanilla.
  • 3 On ungreased cookie sheet, unroll pie crust. Pour berry-rhubarb mixture onto center of crust; spread mixture to within 1 1/2 inches of edge. Fold crust edge up over mixture, pleating crust as necessary.
  • 4 Using pastry brush, brush egg white over edge of crust. Sprinkle turbinado sugar generously over egg white.
  • 5 Bake 20 to 25 minutes or until edges of pie crust are golden brown, and center of pie crust is bubbly.
  • 6 Cool completely before serving, about 1 hour. Serve topped with ice cream.

Expert Tips

If you don't have a triple-berry mixture, frozen strawberries will do instead.

For an easy, elegant dessert, try making this pie the night before and ready when you are!