Just in case you’ve run out of ideas for what to do with peaches this summer, I have this Peach Rhubarb Galette recipe which you’re going to love. It’s quick to put together and something you may not have tried before. Not as sweet as Peach and Pecan Sandy Crumble and not as much trouble as a pie. The rhubarb adds a nice tartness to the sweet peaches for a perfect end of summer treat. Since the growing season for peaches is so long, they’re around all summer long, but you can only make so many cobblers or crumbles before you get bored. A galette with rhubarb will change things up a bit.
How to ripen peaches
Did you know that peaches are one of those fruits that will ripen off the tree. But what do you do if you want to make a peach dessert and the peaches you bought at the grocery or farmer’s market aren’t quite ripe yet. To speed up the process, add a ripe banana to your container of peaches and it is amazing that after just a day, they will be ready to eat. If your peaches are still not ripe, put the peaches with the banana in a paper bag and seal it. Bananas produce ethylene gas as they ripen which causes other fruit around them to ripen also. How cool is that!
Where can you find rhubarb
While peaches are around from May through late September and grow in many areas of the country, rhubarb is a bit more difficult. It’s a perennial but requires temperatures below 40º in the winter and below 75º in the summer. That leaves me out in North Carolina. In those areas that can grow this fruit, it’s only available from April through June. Not to worry, rhubarb freezes well so you don’t have to have fresh. If you are lucky enough to get fresh rhubarb, you want to choose the dark red stalks for sweeter and more flavorful fruit, although the greenish stalks are still good. For me, it’s the freezer section. Check out The Old Farmers Almanac to see if it grows in your area.
With rhubarb in hand whether frozen or fresh, it needs to be sliced into thin slices, avoid the leaves, they’re poisonous! My grandmother had rhubarb growing in her back yard in Idaho and she would add it to everything, but my favorite was her homemade applesauce with rhubarb.
What’s the difference between a galette and a pie
How to make a Peach Rhubarb Galette
Looking for more rhubarb recipes, take a look at these
Things that are helpful to have for this recipe
- Parchment paper (I love King Arthur’s pre-cut parchment paper)
- Sanding sugar
Peach and Rhubarb Galette
Ingredients
PASTRY
- 1 ½ cups flour
- 2 teaspoons sugar
- ¾ teaspoon salt
- 10 tablespoons butter cold and cut into 1 inch pieces
- ⅛ cup cold ice water
- ½ tablespoon apple cider vinegar
FILLING
- 3 cups peaches peeled and sliced
- 3 cups rhubarb sliced into thin slices
- ⅓ cup brown sugar
- ½ cup sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 egg
- sanding sugar
Instructions
Pastry:
- In the bowl of a food processor, combine flour, sugar and salt. Add cold butter and pulse until the mixture resembles coarse sand with some larger pieces of butter. Add ice water and vinegar and pulse until it comes together. Place in plastic wrap and refrigerate for 2 hours or freeze for 1 hour.
- Preheat oven to 400º. Use a rimmed baking sheet.
- Roll out pastry onto a sheet of parchment paper into a circle about 1/4 inch thick. If it gets to warm to handle, place in the refrigerator for a few minutes.
Filling:
- In a large bowl, whisk together the sugars, salt and cornstarch. Add rhubarb and peaches and stir until combined. Spoon the fruit over the pastry leaving a 1-2 inch border. Pull up sides over the edge of the fruit.
- Whisk egg and 1 tablespoon of water and brush over the crust. Sprinkle with sanding sugar.
- Bake for 45 minutes until the rhubarb has softened and the crust is golden brown. If the crust begins to get to brown, cover with foil.
- Let cool slightly before cutting.
Notes
Nutrition
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