Rhubarb Ginger Galette

Rustic rhubarb tart recipe, easy to make, perfect for spring. Slice rhubarb with candied ginger and sugar filling in an unstructured butter-crust.

  • Yield: Makes 6 servings


  • 1 recipe pate brisee pie crust
  • 3 cups of rhubarb stalks (about 4 stalks), cut into 1/4-inch slices (green leaves discarded)
  • 3/4 cup of sugar
  • 2 tablespoons of flour
  • Zest of one orange
  • 2 tablespoons of minced candied ginger
  • 1 teaspoon of vanilla extract
  • 1 Tbsp butter


1 In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes.

2 Preheat the oven to 375°F. If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.

3 Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness.

4 Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet. Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides.

Dot the mound of rhubarb with butter. Fold the edges of the pie crust up and over so that circle of the filling is visible.

5 Bake in the middle rack of the oven. Bake at 375°F for 35-40 minutes. The crust should be slightly browned and the filling slightly bubbly. Cool on a rack for at least half an hour. Serve.

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  • Clarice Shkedy

    Can you use frozen rhubarb? Do you have to defrost?

    • Elise Bauer

      Hello Clarice, yes you can use frozen rhubarb. Defrost and drain first.

  • Baz

    Since when has rhubarb been a fruit ?

    • Elise Bauer

      Rhubarb is a vegetable that acts like a fruit when it comes to baked goods.

  • Mark Anderson

    I’m not much for desserts, but this first effort came out great…not quite as pictured but good enough to put my name to. The crust is better than anything I’m used to baking.

  • Steve Miller

    Mine is in the oven right now. I used rhubarb, cherries and blueberries. It is what I had in the house. I dusted the edge of the folded crust with coarse sugar for texture and a sparkly look.
    I always have the issue of the liquid coming out though. I did use a spider to drain the liquid before placing the fruit. Oh well.

    I love these desserts other than the over flow.

  • Chris

    WOW! I made this this morning (started it last night but decided to postpone it) and it was FANTASTIC!!! Served it to three picky teen-aged kids for breakfast with a bit of vanilla ice-cream and they ate every crumb! I followed both recipes almost to the letter (which is something I almost never do: I’m a great one for improvisation). I couldn’t resist making a few changes though: I increased the sugar a bit(rhubarb was a little green still) I also found that 15 minutes wasn’t enough time to draw off very much moisture and I allowed it to macerate for close to an hour and I sprinkled about 4 tsp extra sugar over the top with the dabs of butter. This was a good call; rhubarb can be very tart. This is a great way to use up all that rhubarb.
    I also thought that the Pate Brissee crust was great! I have never made a short-crust that way before and I think that I’ll be trying this crust in all the old standbys. Sadly, the revered “Mrs Helm’s Pastry Recipe” which has been the pastry crust recipe of choice in our family for 50 years (with good reason) is being forced to step aside!
    This is a great, easy, in-expensive spring time treat (even if you don’t eat it for breakfast!) thanks for the great recipe, and thanks for posting such a great site!

  • Christine

    I made this today w/o ginger. It was out of this world!

  • Stacey

    I would like to make this galette this weekend, but reading thru the recipe, it says to macerate the rhubarb, however, there is no liquid in which to macerate with! Is this a mis-print? Has anyone tried this? Please let me know.

    There is no liquid, just macerate the sugar with the rhubarb and other ingredients and it will create a syrup all on it’s own. ~Garrett

  • chris

    Looks good, but where am I supposed to find candied ginger?

    I get mine at Whole Foods or my local Co-Op, but many grocery stores are starting to carry it. ~Garrett

  • ~M

    I was thinking of converting this to a crisp since they are much easier to prepare gluten-free. However, my recipe for crisp mixture has just shy 1 cup of brown sugar in it. I think 1 cup of brown sugar in the crisp and the 3/4 cup cane sugar here would probably be too much. Would you please offer tips as to how much you think I can reduce the sugar in either/both the crisp and rhubarb filling? Thanks Garrett and Elise!

    I would reduce the sugar in both the topping and the filling. Take a look at my strawberry rhubarb cobbler recipe. The topping (even though it is a cobbler topping and not a crisp topping) has a scant 2 Tbsp of sugar in it. ~Elise