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Raspberry Rhubarb Rose Galette


  • 1/2 cup flour
  • 3/4 cup whole wheat flour
  • 1/2 cup butter cold, cubed
  • 1/4 cup nonfat greek yogurt
  • 2 tbsp sugar
  • 1/4 cup cold water
  • 2 tbsp culinary grade dried rose petals
  • 2 stalks rhubarb
  • 10 oz frozen raspberries
  • 2 tbsp sugar
  • 12 pistachios crushed


  • vanilla ice cream


  1. In a large bowl, add both flours, butter, greek yogurt, and sugar. Use a fork or a pastry cutter to combine ingredients.

  2. Add the water to the bowl and continue to combine. Once combined add the rose petals. 

  3. Place the dough on plastic wrap and wrap tightly, place in refrigerate for at least an hour or overnight.

  4. Preheat the oven to 400 degrees Fahrenheit. Add parchment paper to a baking sheet.

  5. After an hour/night, take out the dough. Flour your surface and split the dough into 4 equal parts. Roll out the 4 pieces. 

  6. Move each piece to a baking sheet. 

  7. Chop the rhubarb. Add the rhubarb and frozen raspberries into a small pot. On medium heat cook until the raspberries and rhubarb become more of a jam texture. Add sugar and continue to mix. 

  8. Shell the pistachios and chop into fine pieces. 

  9. Add the raspberry rhubarb to the center of each piece of dough. Sprinkle pistachios. 

  10. Pinch the s