Oh hello! For some reason, many of my pictures will not download into my blog post. I am technically challenged, so you will only get a few lonely pics, but I hope that you make this blueberry rhubarb galette for the 4th of July weekend.
That picture doesn’t do this dessert justice – because it has been sitting on my counter for two days – I just put that ice cream on top this morning before I left for work – ha! I am sure that’s how the professional food photographers do it.
The best part is that you can use any combination of fruit. There is no baking the fruit beforehand, just mix all together.
Roll out the refrigerator pie crust, leaving about a 1 1/2 – 2 inch gap around the edges and just pour your fruit mixture in the middle. Bring in the sides, brush with egg wash and a bit of coarse sugar and bake for 20 minutes – that’s it!
It may look soupy when you put it in the pie crust, but it will thicken while it bakes and cools. Serve with really good vanilla bean ice cream or whipped cream – but truthfully, it is perfect just on its own – perfect combo of sweet and savory because of the rhubarb.
Strawberry rhubarb pie used to be one of my late husbands favorite pies, and as I sit here typing this, not sure if I ever made him one? I may need to make one at my family’s reunion.
Speaking of reunions, I am going to be shipping some Safe + Fair products to my aunt’s house because I have some cousins with food allergies – one specifically is gluten free and I remember in years past where here only options were those rice crackers, and everyone brought her basically the same box of rice crackers so she’d have something to eat on the appetizer table.
She’s going to love all the chips and granola that are gluten free!!
Hopefully I’ll be able to add more pics to this post soon – fingers crossed!
Happy Tuesday – make it a great day!