Lifestyle Food Sherry Yard's Rhubarb Galette The James Beard Award-Winning chef, who oversees dining at iPic Theaters, creates a rustic, fail-proof tart. By People Staff Published on June 5, 2018 11:42 AM Share Tweet Pin Email Photo: Victor Protasio The James Beard Award-Winning chef, who oversees dining at iPic Theaters, creates a rustic, fail-proof tart. Sherry Yard’s Rhubarb Galette 1 lb. rhubarb, cut into 2-in. long slices¼ cup granulated sugar1 Tbsp. ginger juice¼ tsp. kosher salt1 (14.1-oz.) pkg. refrigerated piecrusts1 large egg, lightly beaten3 Tbsp. turbinado sugar, divided2 Tbsp. cold unsalted butter, cubed12 amaretto cookies, crushed 1. Place oven rack in middle position of oven. Preheat oven to 425°. Line a large rimmed baking sheet with parchment paper. Toss together rhubarb pieces, granulated sugar, ginger juice and salt in a bowl; set aside. 2. Unroll 1 piecrust onto a lightly floured work surface. Lightly brush top of piecrust with beaten egg, reserving remaining beaten egg. Place remaining piecrust on top; gently press down to adhere together. Roll into a 14-inch circle. Transfer to prepared baking sheet. 3. Arrange rhubarb pieces in a zigzag or chevron pattern on surface of rolled piecrust, leaving a 2-inch border. Fold edges of piecrust dough over rhubarb pieces. Sprinkle rhubarb with 2 tablespoons of the turbinado sugar; dot with cubed butter. Brush dough with remaining beaten egg; sprinkle dough with remaining 1 tablespoon turbinado sugar. 4. Bake in preheated oven until crust is golden brown, 20 to 25 minutes. Remove from oven; cool slightly, about 10 minutes. 5. Top with crushed amaretto cookies. Serve with vanilla ice cream and fresh cherries, if desired. Serves: 8 Active time: 15 minutes Total time: 50 minutes Quick Tip: Make your own ginger juice: Grate a 3-in. piece of fresh ginger over a bowl, and press through a fine wire-mesh sieve. Want the ultimate dish on the latest celebrity food news, plus exclusive recipes, videos and more? Click here to subscribe to the People Food newsletter.