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Rhubarb Strawberry Galette

This rustic Rhubarb Strawberry Galette combines the tartness of rhubarb with the sweetness of strawberries for a cozy dessert that evokes childhood memories.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 1 cup chopped rhubarb Choose vibrant, firm stalks.
  • 1 cup sliced strawberries Adjust sugar based on sweetness.
  • 1/2 cup sugar Reduce if strawberries are very sweet.
  • 1 tablespoon cornstarch Helps thicken the juices.
  • 1 teaspoon vanilla extract For additional flavor.
  • 1 tablespoon lemon juice Enhances the fruit's flavor.
Crust
  • 1 each pre-made pie crust Can use homemade dough as well.
  • 1 each egg For egg wash.
  • 1 tablespoon coarse sugar For topping.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, sliced strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Stir until everything is nicely coated.
  3. Roll out your pie crust and lay it gently on a baking sheet lined with parchment paper, allowing edges to hang slightly over.
  4. Spoon the fruit mixture onto the center of the crust, leaving about a 2-inch border around the edges.
  5. Fold the edges of the crust over the fruit, forming pleats; it doesn't have to be perfect.
  6. Brush the crust with a beaten egg, then sprinkle coarse sugar on top.
Baking
  1. Bake for 25-30 minutes, or until the crust is golden brown and the fruit is bubbling.
  2. Let it cool slightly before slicing and serving.

Notes

Serve with homemade vanilla ice cream or fresh whipped cream for an extra treat. Store leftovers wrapped in foil or in an airtight container in the fridge for up to three days. For freezing, wrap well before baking; bake straight from frozen with extra time.