Blueberry Rhubarb Galette

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Blueberry Rhubarb Galette

Blueberry Rhubarb Galette

Ingredients:

  • ¾ pound rhubarb, chopped (about 3 cups)
  • 1 cup blueberries
  • 1 cup sugar
  • 1 Tbsp. cornstarch
  • ½ tsp. cardamom
  • 1 pie crust recipe
  • 1 egg, beaten
  • pinch of cinnamon sugar or superfine sugar

Directions:

  1. Preheat the oven to 400 F. Combine the chopped rhubarb, blueberries, granulated sugar, corn starch and cardamom in a mixing bowl and stir to combine.
  2. Roughly roll out your pie dough into a circle shape and place it on a parchment-lined baking sheet.
  3. Top the pie crust with the rhubarb mixture, leaving a 1½ inch border.
  4. Fold the edges of the pie crust up over the filling in pleats.
  5. Brush the edges with the beaten egg. Sprinkle with a pinch of cinnamon sugar or superfine sugar.
  6. Bake for 40 minutes or until the dough is golden brown. Allow to cool for 10 minutes before serving.

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