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.