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.
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 leak and be very runny).
Fold the dough over the filling and slightly pinch where the overlaps occur.
Brush the edges of the galette with egg wash.
Dot the filling with cold butter and sprinkle demerara sugar.
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.
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
I prefer using fresh strawberries and rhubarb in this recipe however, if they’re not in season, you can use frozen in a pinch. Just make sure to thaw them and drain the excess liquid.
To prevent a soggy crust:
– Avoid rolling out your pie dough too thin.
– Remove as much of the liquid from the filling.
– Don’t over-fill. Your galette should look relatively flat, not domed shaped.
– Bake at the correct temperature.
Making strawberry rhubarb galette puff pastry would be similar to how you make puff pastry apple galette and mini cherry galette puff pastries. Check them out.
Strawberry and rhubarb galette is best served the day it’s baked. We like it warm topped with ice cream.
Leftovers can be kept covered in the fridge, though note that the crust will soften the longer the filling sits on it.
Still good to eat for another 2-3 days though! You can serve it like a parfait.
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!
You can also find me on Pinterest and YouTube.
Strawberry and 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 pc egg mixed with 1 tablespoon water
- 1 tbsp unsalted butter cold and cubed
- 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 quartered strawberries, sliced rhubarb, sugar, vanilla extract, lemon zest and cornstarch. Stir gently to ensure that the strawberries and rhubarb don't turn to mush. Set aside.2 cups quartered strawberries, 1 ½ cups sliced rhubarb, ½ cup granulated sugar, 1 tsp vanilla extract, 1 tbsp lemon zest, 2 tbsp cornstarch
- 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.pie dough
- 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 leak and be very runny).
- Fold the dough over the filling and slightly pinch where the overlaps occur.
- Brush the edges of the galette with egg wash.1 pc egg
- Dot the filling with cold butter and sprinkle demerara sugar.1 tbsp unsalted butter, demerara sugar
- 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
- You may need to add more sugar depending on how sweet or tart you want your galette to be. ½ cup results to a galette that’s more on the tart side.
- 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.
- 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!
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Umberta
Looks yummy! I thought rhubarb was a fruit, as I always see it in cakes or marmelades, and not a vegetable ;))
Jolina
Right?? I thought so too lol. Learning something new everyday!
Hannah
This LOOOKS FANTASTIC! Also, as a chef, I super appreciate how you explained about rhubarb. Most people simply say don’t eat the leaves. lol
Jolina
LOL thanks Hannah! Thought the fact it was toxic was pretty important information 🙂 Hope you’re having a lovely week!
Idriss
Looks fantastic ! Believe it or not I have never had a galette. It’s about time I go get me a slice don’t you think?
Jolina
Hey Idriss! Yup, I think that has to change immediately 🙂
Sarah
My husband loves strawberry rhubarb. I’ll have to try this one on Father’s Day. Thank you!
Jolina
Nice! Hope you and your husband like it 🙂 Have a fantastic Father’s Day you guys!
Gina Ritchie
I always have more rhubarb than I know what to do with. I love it but my husband is not as big of a fan. He might like this though
Jolina
Now you’re just making me jealous Gina LOL! I have to hunt for rhubarb around here it’s like a unicorn 🙂 This galette has strawberries in it so maybe your husband will try and hopefully like it!
Sabrina
I’ve always wanted to try baking with rhubarb! This is the perfect recipe to try it out!
Jolina
Absolutely! It’s super easy 🙂 Hope you get to try it Sabrina!
Tiffany VanSickle
This looks SO GOOD! I never knew that about the rhubarb leaves… Thanks for the tip! I hope your weather turns around soon! 🙂
Jolina
Thanks Tiffany! Currently it’s warm-ish though we got rain for two weeks now. So…I have my fingers crossed 🙂
Tonya Wilhelm
Oh, man! This looks so yummy. I really love your video. I want to do videos like this. Thanks for the inspiration.
Jolina
You are most welcome Tonya! If you go to my Blogging Resources you’ll see a link for The Blog Village which is where I’m learning to do videos from. They’re a pretty awesome community 🙂
Andrea Broom
this galette looks incredible and really easy to make. I am such a rhubarb fan and love rhubarb strawberry pie but I am too lazy to make this looks like it is very doable. If I could master a gluten free version, totally would make it.
Jolina
Hi Andrea! I feel the same way about pies haha. Love to eat ’em, usually too lazy to make ’em. Galettes are a wonderful compromise! I’m pretty sure you can find a gluten-free crust that will work 🙂
Dominique
I love desserts that are sweet and tart! This looks sooooo perfect for summer. I love the video too!
Jolina
Hi Dominique! Me too! I think it’s why I love lemon desserts 🙂 If you get a chance to make this galette, try it with vanilla ice cream. So good.
robin rue
OMG I am drooling over here. That sounds incredibly delicious. I can’t wait to make this for myself 🙂
Robin
WoW! This is pretty straight forward … this will definitely go to my to do list. I love that you now have video in your blog. It makes it more inviting to follow your recipes.
Jolina
Thanks Robin! I’ve been wanting to make videos for a long time…I think I’m getter better…maybe lol. Hope you’re having a happy week so far!
Maria
This galette looks delicious. I’ve always been a huge fan of fruit pies that are made fresh at home. It must pair perfectly with a tall, cold glass of milk.
Jolina
Fruit pies are one of the best things about summer IMO 🙂 I usually pair mine with ice cream!
Ellie Augustin
This looks so good! I will have to see if I can make it! Thanks so much for sharing.
Dawn - Girl Heart Food
Girl, it has been so cold around here. Like, it feels like fall! That hasn’t stopped us from grilling our little buns off this past weekend, lol. The rhubarb in the garden is a long ways off, but I will happily pick some up at the grocery and make this beauty. Love the informality of it (totally doable for me). Bet this is awesome with a big ol’ scoop of ice-cream! Have an awesome week, Jolina!
Jolina
Hi Dawn! It’s been warm-ish in these parts but have you heard about the rain and the flooding? 40% of Toronto islands are flooded and are closed until July 31 it’s crazy! And you know what else is crazy? You having an abundance of rhubarb in your garden lol!! So jealous. I always have to hunt them down then proceed to hoard HAHA oh dear. Hope you’re having a happy week!