This strawberry rhubarb galette is made with fresh sweet strawberries, tart rhubarb, and a rustic, flaky, buttery crust. Serve with vanilla ice cream and it’s the perfect spring and summer dessert!
Why I Love This Recipe
Strawberry and rhubarb season is upon us so what better way to celebrate than make a sweet, refreshing dessert.
Since I’m basically the galette queen now (a title I’ve crowned myself with), I figured I’d stick to what I know. And I know flaky, buttery crusts, amirite? If you’re new here and like WTF, let me introduce you to my heirloom tomato galette and my asparagus and mushroom galette. YA WELCOME.
If you’re wondering why I love galettes so damn much, it’s because the crust is easy to make in the food processor and you don’t have to perfect rolling out the dough or folding it over because it’s meant to be imperfectly rustic. Plus, you can fill them with whatever your sweet heart desires. Savory? Sweet? You can have it all.
If you haven’t had a strawberry rhubarb combo before, you haven’t lived. Rhubarb is actually a vegetable despite popular belief. BUT paired with sweet berries, it’s the perfect flavor bomb of sweet and tart.
Serve this baby warm with a scoop of cold vanilla ice cream on top and you will have friends for life. Trust me. If you’re looking for a dessert to bring to your next summer potluck, this is bound to be a hit.
Ingredients You’ll Need
Notes on Ingredients
all-purpose flour: Acts as part of the base for the crust. I use a combination of all-purpose flour and whole-wheat pastry flour.
whole-wheat pastry flour: Helps the crust have a fine texture and adds a little fiber and nutty flavor.
sugar: Adds a subtle sweetness to the crust and the filling.
salt: Enhances the flavor of the crust.
butter: I use unsalted butter but the main trick here is that it must be cold! Don’t take the butter out of the fridge until you are ready to cube it up and throw it in.
water: This also must be cold! I like to stir a few ice cubes in a cup of water and let them sit for a minute before pouring the water into the food processor. The water helps the crust form together.
egg: Used to make an egg wash to create that nice golden brown color of the crust.
strawberries: provide a sweet, refreshing flavor.
rhubarb: has a tart and slightly sour flavor that balances out with the strawberries.
lemon juice: boosts the flavor of the filling and prevents the crust from becoming soggy.
vanilla: adds a touch of sweetness and flavor to the filling.
cornstarch: helps thicken the filling.
Nutrition Benefits of this Recipe
Both strawberries and rhubarb are great sources of vitamin C, fiber, and potassium.
Vitamin C is an antioxidant so it has protective effects on the body. Diets high in vitamin C have been associated with lower risks of cardiovascular disease, stroke, cancer and increased longevity.
Rhubarb is also a fantastic source of vitamin K, which is an essential vitamin for bone health and blood clotting.
In other words, you can have your dessert and as a bonus get your vitamins in too!
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
Food Processor or Pastry Cutter
Rolling Pin
How to Make Strawberry Rhubarb Galette
To make the dough:
Combine dry ingredients. Add flours, sugar, and salt to a large mixing bowl and stir to combine then add to food processor.
Cut in cold butter. Using the food processor (or a pastry cutter or two knives) cut in the cold butter until the mixture resembles coarse meal.
Add cold water. If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
Turn and chill dough. Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
Roll dough. Once the dough has chilled, roll it out onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
To make the filling and assemble:
Combine filling ingredients. Mix together strawberries, rhubarb, lemon juice, sugar, vanilla and cornstarch in a medium bowl until combined.
Add filling to dough. Pour strawberry rhubarb filling onto the dough, leaving a 2-inch border.
Fold edges. Gently fold the edges of the dough over, covering about 2 inches of the filling, pressing gently to adhere the folds.
Brush with egg wash. Brush egg wash over the exposed dough edges. Sprinkle sugar over dough edges.
Bake and cool. Bake at 400 degrees until crust is golden-brown and filling is bubbling, about 35-45 minutes. Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let galette cool to room temperature, or at least for two hours.
Expert Tips
Be sure to refrigerate dough ahead of time for at least 30-60 minutes. Dough can be made up to three days in advance.
Make sure to transfer rolled out dough onto parchment-lined baking sheet BEFORE piling with toppings. I’ve made that mistake before and it’s really hard to transfer to a baking sheet when it’s weighed down with filling.
Be careful not to roll the dough out too thin. Galettes are meant to be rustic – it’s okay if some juices escape the crust, but be sure the dough is thick enough to prevent excess juices from leaking.
If you’re short on time, you can also use store-bought pie crust.
Letting the galette cool to room temperature before slicing will help the juices set.
Storage and Preparation
Leftovers can be stored at room temperature for up to 24 hours and in an airtight container in the refrigerator for up to 3-4 days.
Dough can be made up to three days in advance and stored in the refrigerator wrapped in plastic wrap. If refrigerated for more than 60 minutes, let sit out at room temperature for 15-30 minutes before using.
Dough can also be stored in the freezer for up to three months. If frozen, let dough defrost overnight in the fridge before using.
Recipes That Pair Well
Coconut Milk Vietnamese Iced Coffee Ice Cream
Coconut Milk Strawberry Ice Cream
Dairy Free Cherry Chocolate Ice Cream
For more strawberry inspiration, check out my other recipes below!
Balsamic Roasted Strawberry Shortcake
Easy Strawberry Chia Jam
Mini Balsamic Strawberry and Cream Popsicles
Strawberry Rhubarb Pie Smoothie
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published June 2019.
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Description
This strawberry rhubarb galette is made with fresh sweet strawberries, tart rhubarb, and a rustic, flaky, buttery crust. Serve with vanilla ice cream and it’s the perfect spring and summer dessert!
For the dough:
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup cold butter (1 1/2 sticks), cut into 1/2-inch pieces.
1/3 cup ice cold water
1 egg, beaten with 1 tablespoon milk (for egg wash)
Additional sugar for dusting (optional)
For the filling:
16 ounces strawberries, quartered (about 2 1/2 cups)
8 ounces rhubarb (about 1.5 large stalks), cut into 1/2-inch pieces (about 2 cups)
1 tablespoon lemon juice (from about 1/2 lemon)
3/4 cup sugar
1 teaspoon vanilla
1/4 cup cornstarch
In a large mixing bowl, add flours, sugar and salt and stir to combine. Cut cold butter into the flour using a pastry cutter, two knives, or a food processor, until the mixture resembles coarse meal.
If using a food processor, add cold water while machine is running, until the dough holds together (about 15-30 seconds). Otherwise, add water to the bowl and using a fork or your hands, mix together until dough forms.
Turn the dough out onto a sheet of plastic wrap. Press into a flat, round disc, wrap tightly, and refrigerate for 30-60 minutes.
Meanwhile, in a medium bowl, mix together strawberries, rhubarb, lemon juice, sugar, vanilla, and cornstarch until combined.
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Roll out dough onto a lightly floured surface, about 12 inches in diameter, 1/8 inch thick. Transfer dough to parchment paper.
Pour strawberry rhubarb filling onto the dough, leaving a 2-inch border.
Gently fold the edges of the dough over, covering about 2 inches of the filling, pressing gently to adhere the folds.
Brush egg wash over the exposed dough edges. Sprinkle sugar over dough edges.
Bake at 400 degrees until crust is golden-brown and filling is bubbling, about 35-45 minutes.
Cool on baking sheet for 5 minutes before transferring the galette with parchment paper to a cooling rack. Gently pull parchment paper out from underneath while keeping the galette on the cooling rack. Let galette cool to room temperature, or at least for two hours.
Notes
Galettes are meant to be rustic – it’s okay if some juices escape the crust. To prevent that, be careful not to roll the dough out too thin.
Letting the galette cool to room temperature before slicing will also help the juices set.
Prep Time: 45 minutesCook Time: 45 minutesCategory: DessertMethod: BakingCuisine: American
