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Triple Berry and Rhubarb Galette

triple berry and rhubarb galette Dessert French
Triple Berry and Rhubarb Galette
  • Prep 20 min
  • Total 1 hr 45 min
  • Servings 4

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

Brooke Lark
Updated July 19, 2012
Gold Medal Flour
Make with
Gold Medal Flour


  • 2
    tablespoons butter
  • 2
    cups chopped fresh rhubarb
  • 2
    cups frozen mixed berries
  • 2/3
    cup granulated sugar
  • 1/4
    cup Gold Medal™ all-purpose flour
  • 1
    teaspoon ground cinnamon
  • 1
    teaspoon vanilla
  • 1
    Pillsbury™ refrigerated pie crust, softened as directed on box
  • 1
    egg white, well beaten
  • 1/4
    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.

  • 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!

No nutrition information available for this recipe

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