Strawberry and Rhubarb Galette

Strawberry and rhubarb galette is the perfect spring and summer dessert. Sweet and tart, very easy to make, uses the season’s freshest ingredients. Top with vanilla ice cream or whipped cream and enjoy!

(Got extra rhubarb? Make some rhubarb chia pudding! Or check out this delicious collection of rhubarb recipes.)

I consider rhubarb the unicorn of the vegetable world. 

They’re only available for a very limited time so when they start showing up in farmer’s markets, I grab a bunch or two and start making all things rhubarb!

Rhubarb is usually paired with other fruits like in cherry rhubarb galette and rhubarb apple galette. 

However, the most common pairing is with strawberries. And for good reason — they complement each other so well and the combination is delicious!

Let’s make rhubarb strawberry galette.

What is a galette

A galette is a rustic, free-form fruit tart or pie that’s made of a thin layer of fruit on top of a buttery, crisp crust. 

Unlike a traditional pie where the edges are perfectly crimped, or a tart where you get straight, stiff sides from the tart pan, galette dough is generally just laid out then folded over the fruit.

Think of it as your favorite fruit pie but easier to make and lower maintenance.

Fun facts about rhubarb

Rhubarb is seasonal and is only available for a very short time. For those of you who aren’t very familiar with it, here are some useful things to remember:

• Rhubarb is a vegetable (it smells a lot like celery to me) but it’s typically prepared like fruit and used mainly in sweets and desserts.

• However, it isn’t sweet at all so it’s usually cooked with other fruits and sugar to balance out the tartness.

• You cannot eat it raw. In fact, its leaves are toxic so they are usually sold with leaves already cut off. If you chance upon ones with leaves, cut them off right away before you use or store them.

• Want to enjoy rhubarb off-season? Great news: rhubarb freezes beautifully. Just wash, cut into ½ to 1 inch pieces, let dry thoroughly (very important step), and put in freezer bags. They should last up to a year.

Why you’ll love making strawberry rhubarb galette

I love making galettes exactly because they’re less finicky than pies. In fact, the more rustic they look, the better! 

And this super easy strawberry and rhubarb galette recipe is one of my favorites to make because:

• We use the season’s freshest produce. Spring and summer is when strawberries are at their sweetest and when rhubarb is abundant.

• We use store-bought pie dough. While you can absolutely use homemade dough, I prefer buying mine ready to go because they’re so convenient and the quality of frozen dough has really improved drastically over the years.

• We can control the sweetness. This galette is naturally on the sour side, but if you want it sweeter you can add more sugar, or simply top it with ice cream. That sweet and tangy combo is always a winner.

• Stress-free baking. A galette doesn’t have to be perfect. The whole point of it is to look imperfect so don’t worry if yours is misshapen or some of the juices came out the sides. Just have fun!

How to make

This recipe is perfect for beginner bakers though advanced bakers will also appreciate how easy it comes together.  

Ingredients

You’ll need pantry staples like sugar, vanilla extract, lemon, butter and eggs. You can find the full ingredient list in the recipe card at the bottom of the page.

A few things to note:

• Strawberries — fresh strawberries that have been washed, dried and quartered. I’m wary of using frozen strawberries because they tend to release excess liquid, which would make the galette soggy. No strawberries? You can use other berries too, just note that the flavor profile will change.

• Rhubarb — cut the washed and dried stalks into ½ inch thick pieces.

• Store-bought pie dough — for best results, buy an all-butter pie dough then thaw according to package instructions. You can use your homemade pie crust recipe as well. Just ensure both can be rolled out into a 12-inch circle that’s about ⅛ inch thick.

(Can’t get enough of rhubarb? Make rhubarb crumble! This no bake Twinkies cake for spring is awesome too.)

Baking tools

You don’t need any special tools like a food processor or stand mixer because we make this strawberry rhubarb galette with store-bought crust. 

You’ll only need a baking sheet.

Step-by-step photos

Preheat your oven to 400F and prepare a baking sheet lined with parchment paper.

Serve galette warm. Optionally, you can sprinkle with confectioner’s sugar or top with vanilla ice cream.

Expert baking tips

Easy, right? Here are more tips for delightful rustic strawberry rhubarb galette every time.

• Use ripe, sweet strawberries. Rhubarb is naturally tart so it’s best to pair it with sweet strawberries to balance out the flavors.

• Buy the best frozen pie dough budget allows. The crust is a big part of your galette so using a good quality frozen pie dough makes a lot of difference.

• Don’t roll dough too thin. When you’re rolling the dough into a 12-inch disc, careful not to roll it out too thin. We want the crust to be thin but still sturdy enough to hold the fruit filling.

• Bake at the correct temperature. Cornstarch needs to be heated to activate its thickening properties. So make sure you’re baking at the correct temperature. This ensures a nice and crisp crust as well. Investing in an oven thermometer is an inexpensive way to ensure your oven temperature is always accurate.

• Don’t stress over leakage. Don’t worry if some of the juices from the filling leak onto your pan while baking. You can scoop them out before serving or scoop them back into the filling for extra flavor!

Recipe FAQs

We love making rhubarb strawberry galette. Free-form, laid-back, a breeze to make. It’s the perfect treat to make on a lazy summer day. 

Happy baking!

Did you make this strawberry and rhubarb galette recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

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