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.
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!