Strawberry Rhubarb Galette - Real Life Dinner

I can’t stop, won’t stop with the easy fresh fruit desserts this summer. At this point, I’ve basically made Strawberry Rhubarb in about every way it can be enjoyed, and I’m loving it! This Strawberry Rhubarb Galette is becoming one of my favorites to make for a Sunday dessert. Another favorite is this recipe for The Best Strawberry Rhubarb Crisp. Don’t let summer pass you by without trying both of them.

I feel like people are either lovers or haters of the strawberry rhubarb combination. I have to admit I wasn’t a fan as a kid, but dang, the sweet/tart combo really makes me happy these days. Top it with a little sweet glaze or ice cream, and ooh la la, I could eat it all day long!

The best thing about galette recipes is that the more imperfect it is the better…no need to stress out if your pie crust cracks or the filling leaks out a bit…just gives it more character and rustic beauty! Once you get that glaze drizzled on, it looks like a superstar! Impress your friends and family with this crazy easy recipe!

Fresh-Fruit Summertime Desserts

STEP-BY-STEP PICTURES FOR HOW TO MAKE STRAWBERRY RHUBARB GALETTE

Frequently Asked Questions & Tips about how to make Strawberry Rhubarb Galette

What is a galette?

A galette is a French pastry that is like a pie or tart that has a flat-rounded, free-form crust. The pastry dough is wrapped around a fruit filling and baked on a rimmed cookie sheet.

can I use different fruit in this recipe?

Yes, you can. However, don’t use more than 3 cups of fruit in this recipe.

do I need to let the refrigerated pie crust come to room temperature?

There’s no need to let the pie crust come to room temperature. Just take it out of the refrigerator when you’re ready to place it on the rimmed cookie sheet.

Does it matter what color the rhubarb is?

No, it does not. The color of rhubarb has little to do with the flavor or whether it’s ripe. There is not a significant flavor difference between red and green rhubarb. When buying rhubarb make sure the stalks are firm and not bruised or bent.

can I brush the crust with melted butter instead of an egg wash?

Brushing the crust with melted butter is a good alternative to an egg wash, which will make the crust a little crispy.

Tips:

After washing the strawberries and rhubarb, gently pat them dry with a paper towel to remove any excess water.
Placing parchment paper down on the cookie sheet will make for easier cleanup, especially if some of the filling leaks out.
Make sure to leave a 2-inch border around the pie crust when putting the filling in the middle.
If the dough cracks when you’re folding it over the fruit, don’t worry. Wet your fingers under warm water and rub the dough to smooth out and seal the crack(s) back together.

chef’s tools:

Strawberry Rhubarb Galette

Prep time

10 mins

Cook time

40 mins

Total time

50 mins

A super simple dessert made with fresh strawberries and rhubarb. All you need is 10 minutes to get this in the oven. It's a rustic and beautiful dessert everyone will love.

Author: Maria

Recipe type: Dessert/Seasonal/Strawberry

Serves: 6-8

Ingredients

1 refrigerator pie crust
2 cups, finely diced strawberries
1 cup, thinly sliced rhubarb
¼ cup granulated sugar
1½ tbsp cornstarch
⅛ tsp ground cinnamon
1 tbsp butter
1 egg (for egg wash) optional
1 tsp coarse sugar, optional
GLAZE FOR DRIZZLING:
⅓ cup powdered sugar
½ tsp vanilla
1-2 tsp milk

Instructions

Preheat the oven to 400 degrees. Line a rimmed cookie sheet with parchment paper.
Unroll the refrigerator pie crust onto the center of the parchment paper.
In a medium-sized bowl, combine the diced strawberries, sliced rhubarb, granulated sugar, cornstarch, and cinnamon. Mix until all fruit is coated.
Pour the fruit mixture into the center of the pie crust, leaving 2 inches of crust around the fruit.
Fold the edges up in an overlapping fashion. (See picture above.)
Put little pieces of butter on the center of the exposed fruit. (See picture above.)
Use a pastry brush to apply the egg wash to the pie crust, and then sprinkle the coarse sugar over the egg wash.
Bake for 38-40 minutes or until pie crust is nicely browned and fruit is cooked and juices have thickened.
Remove from oven and allow to cool for 20-30 minutes.
Make Glaze before serving.
To make the glaze, whisk together the powdered sugar, vanilla, and milk until smooth. If needed add another tsp of milk.
Drizzle over the partially cooled dessert and serve. You can also serve with a scoop of vanilla ice cream if desired.
Leftovers can be kept in an airtight container on the counter for 2-3 days or in the fridge for 5 days.
Enjoy!