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Blueberry Rhubarb Galette


red root and co blueerry rhubarb galette

The combination of Blueberry & Rhubarb makes one of our favorite pastries, and Oxymels, or herbal vinegars, mixed in the fruit filling make the best galettes and pies. We love the rustic, freeform vibe of a galette. Recipe based on and adapted from Ina Garten’s Perfect Pie Crust Recipe & Cooks Illustrated Pie Filling Recipe.


For crust:

  • 6 tablespoons (¾ of a stick) very cold unsalted butter, diced into cubes
  • 1 ½  c all-purpose flour
  • ½  tsp fine kosher salt
  • ½  TBS sugar
  • 3 TBS very cold vegetable shortening, cut into pieces
  • 3 to 4 tablespoons (about ¼  cup) ice water

For filling:

  • 4 c fresh blueberries 
  • 1 c fresh rhubarb, finely chopped 
  • 2 teaspoons orange zest 
  • 1 TBS RR&Co Cranberry & Spice Oxymel 
  • ⅓ to ½ c sugar
  • 2 tablespoons quick-cooking tapioca 
  • 1/8 teaspoon salt
  • 1-2 TBS milk 
  • Sugar for sprinkling on pastry


For the crust: Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the cold butter and cold shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

On a well-floured board roll dough into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Roll out dough to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Slide onto a rimmed baking sheet lined with parchment paper or onto a stoneware rimmed baking sheet. Chill while you prep the filling.

For the filling: In a large bowl, gently stir the Blueberries, Rhubarb, sugar, Orange zest, RR&Co Cranberry & Spice Oxymel together until combined. Remove 1 cup of mixture and set aside*. To the large bowl, add 2 TBS tapioca and mix until combined. 

Assemble & Bake:  Remove the crust from refrigeration and spoon berry mixture from the large bowl into the center of the dough round, leaving any excess juice behind in the bowl. Top the berry mixture with the one cup reserved berry mixture* creating a layer of berries without the tapioca on top. Gently and tightly fold the edges over the filling leaving the center exposed. 

Using a pastry brush, brush edges of pie dough with milk and sprinkle with turbinado sugar, if desired. Bake at 375 degrees checking at 40 minutes. Bake until crust is light to golden brown and the fruit is bubbling.

*This step is important to ensure no tapioca is exposed during baking. If it is, you may get crunchy bits of uncooked tapioca. No bueno!