2 Cups Rhubarb, fresh or frozen cut into one inch chunks
½ Cup Granulated Sugar
2 Tbsp Corn Starch
¼ tsp Cinnamon
Zest of 1 orange
1 Tbsp Orange Juice
Strawberry Rhubarb Galette:
1 ½ Cup All Purpose Flour
1 Tbsp Granulated Sugar
½ tsp Salt
8 Tbsp Unsalted Butter, Chilled + Cubed
5 Tbsp Water, Ice Cold
Instructions
Place the flour, sugar and salt into the bowl of a food processor and pulse to combine
Slowly add in the chilled and cubed butter to the flour mixture and pulse until it looks like course meal
Continue pulsing and add the ice cold water, one tablespoon at a time until the dough comes together into a ball
Remove the dough from the food processor and press together but do not over knead
Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
Once you are ready to bake, preheat the oven to 350 degrees F
Roll out the dough on a lightly floured surface into a 12 inch circle
Place the dough on a parchment lined sheet pan
Fill the center of the dough with the Strawberry Rhubarb filling leaving about a 2 inch perimeter (make sure to remove most of the additional liquid, it will become juicy when it bakes)
Fold the edges of the dough in to overlap the blueberries
Egg wash the edge of the dough and sprinkle with sugar crystals or sugar in the raw
Bake at 350 degrees F for 35-40 minutes or until the dough is a light golden color
Remove from the oven and allow the Galette to cool for 5-10 minutes