Easy Strawberry Rhubarb Galette
This delightful pastry combines the inviting flavors of fresh strawberries with the tangy kick of rhubarb, resulting in a comforting and refreshing dessert that showcases the essence of spring and summer.
Ingrédients
Fruit Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 3/4 cup sugar Can substitute with coconut sugar or Stevia
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract Can substitute with almond extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Crust and Topping
- 1 prepared all-butter pie crust Can use a gluten-free pie crust
- 1 egg for egg wash Can substitute with a plant-based milk wash for vegan option
- 1 tablespoon coarse sugar For topping
Instructions
Preparation
- Hull and slice the strawberries, then chop the rhubarb into manageable pieces.
- In a bowl, combine the prepared strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Allow the mixture to sit for 15 minutes.
Assembly
- On a parchment-lined baking sheet, roll the all-butter pie crust until it’s about 12 inches in diameter.
- Spoon the fruit mixture into the center of the rolled-out crust, leaving a 2-inch border around the edges.
- Carefully fold the edges of the crust over the filling.
- Brush the folded edges with an egg wash for a golden finish and sprinkle coarse sugar on top.
Baking
- Preheat your oven to 400°F (200°C) and bake the galette for 25-30 minutes until the crust is golden brown and the filling is bubbly.
- Once out of the oven, let it cool slightly before serving.
Notes
This galette can be enjoyed warm or at room temperature. Serve with vanilla ice cream or whipped cream for an extra special touch.