Strawberry rhubarb galette is a delicious way to celebrate spring! Quick and easy to make. Enjoy a slice faster than you can say pie! Perfect with ice cream.
(Love rhubarb? Make some rhubarb chia pudding. Another easy and delicious rhubarb treat! This rhubarb crumble from Savoring the Good looks delicious too!)
Despite the less than ideal (ok, mostly horrible) weather we’ve been having (we had frost warnings not too long ago), it is technically spring and I know that’s true because I’ve started to see rhubarb pop-up at our local grocer. And rhubarb always means spring, regardless of what it looks like outside!
(Try this no bake Twinkies cake for spring too!)
So I grabbed a bunch and thought I’d make a pie but the lazy baker in me won again so I made a galette instead.
I love galettes. I make a lot of apple galettes in the fall and mini cherry galettes in the summer. Quicker and easier to make than pie but just as delicious!
And this strawberry rhubarb galette is no exception.
How to handle rhubarb
Since rhubarb only appears for a very short time in the spring, I don’t get to work with it often enough. So I needed to arm myself with information about it (food geek alert):
- Rhubarb is a vegetable (when I first bought it I thought it smelled a lot like celery) but I don’t think people care about that as it’s typically prepared like fruit and used mainly in sweets and desserts.
- 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 last up to a year (sweet!).
Perfectly sweet and tart
But no, rhubarb is not sweet. In fact, it’s very tart. You cannot eat it raw (well, you can but you might not want to) so it’s usually cooked with lots of sugar to balance out the tartness.
This galette is more on the tart side (I find it’s perfect paired with ice cream or sprinkled with confectioner’s sugar) but you can totally adjust the amount of sugar to suit your tastes.
Rhubarb and strawberry is a classic combo
Sweet strawberries help balance out that tartness too. And this is why you see rhubarb paired with strawberries a lot of the time.
They are a match made in spring heaven!
And it’s so easy to put together. Watch the video instructions and see just how easy. I made my own crust but you can use ready-made ones and make the process that much quicker.
So grab some rhubarb, make a galette and let’s celebrate spring together!
Looking for more ways to work with rhubarb? Here are more rhubarb recipes for you to explore.
Happy baking!
Did you make strawberry rhubarb galette? I’d love to hear from you in the comments section below.
Strawberry Rhubarb Galette
Equipment
Ingredients
- 2 cups quartered strawberries
- 1 ½ cups sliced rhubarb ½ inch thick
- ½ cup granulated sugar see notes
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp cornstarch
- Pie dough homemade or store-bought that can be rolled out into a 12-inch circle (about ⅛-inch thick)
- 1 tbsp unsalted butter cold and diced
- 1 pc egg mixed with 1 tablespoon water
- Demerara sugar for sprinkling, you can also use turbinado sugar
Instructions
- Preheat your oven to 400F and prepare a baking sheet lined with parchment paper.
- In a large bowl, mix 2 cups quartered strawberries, 1 ½ cups sliced rhubarb, ½ cup sugar, 1 teaspoon vanilla extract, 1 tablespoon lemon zest and 2 tablespoons cornstarch. Stir gently to ensure that the strawberries and rhubarb don't turn to mush. Set aside.
- Turn your pie dough onto a lightly floured surface and roll out into a 12 inch circle (about ⅛ inch thick). Carefully transfer dough to your baking sheet.
- Spoon filling into the middle of the dough ensuring you leave a 2 inch border all around (be careful not to spoon too much of the juice else your galette will be very runny).
- Fold the dough over the filling and slightly pinch where the overlaps occur. See video for guide on how to fold your galette.
- Dot the filling with butter and brush the edges of the galette with egg wash. Sprinkle demerara sugar and bake until the fruit filling is bubbling and the crust is golden brown (about 45 minutes).
- Serve galette warm. Optionally, you can sprinkle with confectioner's sugar or top with vanilla ice cream.
Video
Notes
Nutrition
Nutritional information are estimates only.
Theresa
What a delicious dessert. We get a lot of rhubarb every year and I always make custard pie. Made your galette recipe for a change and the husband loves it. We like sweet sour desserts especially after a meal.
Jolina
Hi Theresa! Glad you guys liked it! It’s definitely a unique end to a meal. We love it with ice cream!
Kim
I love galettes so this is right up my alley. Like you I freeze rhubarb as my parents usually give us more than we can handle. I still have some from last spring that I made into a galette sans strawberries and yes it was tart but so good with vanilla ice cream (ice cream in winter also good idea). A delicious way to eat rhubarb for sure. Thanks for the idea!
Jolina
Glad you liked it Kim! And yes to ice cream in winter 🙂
Natalie
this has been on my bucket list forever! love galettes – so much easier to make than pies
Jolina
It is absolutely! I love making them, especially in the summer when all these gorgeous fruits are in season 🙂
Dani
This looks amazing! Will be trying this at my next dinner party! Your photos are amazing too – great job 🙂
Jolina
Thanks Dani! Hope you and your guests like it.
Bailey
I’m sitting here drooling! Can’t wait to make this.
Adriana
This looks delicious!! I love anything with strawberries – I need to make these! Perfect for summer!