My neighbors (and thus our neighborhood) received a huge tub of homegrown rhubarb recently, and of course I had to pick some to play with! Last year I really enjoyed the Rhubarb Frangipane Tart immensely. I’ll probably still make another one, but I decided to try the classic strawberry-rhubarb combination this time around in galette form. You really can’t go wrong with that flavor combo!
Galettes are especially wonderful because you can call the rustic, but honestly, they’re an easy version of making pie. Just fold in the edges and that’s it! No ruffling the pie crust edge, no pre-bake (because you can’t!), no need to dramatically decorate with another top crust. However, I do add an egg wash and sprinkle some sugar crystals for the extra rustic look.
But if I might say so myself, this was a pretty darn good Strawberry Rhubarb Galette. And after eating this galette, I’m 100% in the mood for summer now, even if the sky’s a little cloudy these days. Berries are starting to be less expensive now and rhubarb is in full swing at the stores too. So grab yourself a box of strawberries and a handful of pink stalks and get ready for an amazing pre-summer dessert!
A note on rhubarb: It is technically not a fruit because it is actually the stalk of the plant. If you want to grow your own or if you’ve gotten some homegrown ones, make sure you remove the leaves since they are poisonous to eat. The pink stalk itself is actually quite tart. This is probably why you don’t find rhubarb in savory dishes as much since sugar is the easiest way to temper the sourness. Also if you’re not yet in the mood for rhubarb, you can always freeze them till you need!
Strawberry Rhubarb Galette
Ingredients
- 1 1/2 cup all purpose flour
- 2 tsp sugar
- 1/4 tsp salt
- 1/2 cup stick unsalted butter, diced
- 1/4 cup cold water
- 4 cups chopped rhubarb (~ 4 medium stalks or 2 large)
- 2 cups strawberries, chopped
- 1/2 tsp cardamom
- 1 tsp vanilla extract
- 3/4 cup sugar
- 1 egg, lightly whisked
- 1 tsp coarse sugar
- whipped cream (optional)
- mint leaves (optional)
Instructions
- Pie Crust: Combine the flour, 1/4 tsp salt and 2 tsp sugar in a medium bow. Blend the butter into the flour by rubbing the butter pieces between your fingers or with a pastry cutter. The flakes of butter are key for keeping the crust flaky.
- Add one tablespoon of cold water at a time to the flour mixture. Err on the side of less water and keep mixing until the dough barely comes together. Wrap and chill in fridge for 30 min.
- Preheat the oven to 375ºF.
- Combine the chopped rhubarb and strawberries in a large bowl. Add the cardamom, vanilla, and 3/4 cup sugar to the bowl. Stir till well coated.
- Remove the pie dough from the fridge and roll it out to a 16 inch diameter circle.
- Pile the filling in the center of the rolled out dough, keeping it 2-3 in away from the edge. Start folding one corner/edge over the filling and continue around the disc, allowing the overlaps to occur to create the pleats. Create the last pleat by tucking the last fold under the first fold.
- Add 1 Tbsp water to the egg. Whisk and brush the egg wash over the pie crust edges. Sprinkle coarse sugar on top.
- Bake for 45-50 minutes, or until the crust becomes golden brown and the filling is bubbly. Remove and chill until cooled to room temperature to let the filling settle. Serve with whipped cream and mint. Enjoy!
Notes
- To make your own whipped cream, take 1/2 cup heavy whipping cream and whip it to soft peaks. Add 2 tsp sugar (to taste), and optionally add 1/2 tsp vanilla extract and continue whipping till stiff peaks form. Keep covered and refrigerated until ready to serve.
- You can play around with the ratios of rhubarb to strawberries but I like it a little on the tart side so I use more rhubarb.
- If the pie crust doesn't roll out well, you can always reroll it to make it more pliable.
- If you must eat the galette straight from the oven, know that the filling will not have set and be runny (as I've photographed here in haste)
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