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Strawberry Rhubarb Galette

A rustic dessert combining sweet strawberries and tart rhubarb, perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Homemade
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruit Filling
  • 1 cup strawberries, hulled and halved Fresh strawberries are preferred.
  • 1 cup rhubarb, chopped into 1-inch pieces Fresh rhubarb adds tartness.
  • 3/4 cup sugar Adjust based on sweetness preference.
  • 1 tablespoon cornstarch Helps to thicken the filling.
  • 1 teaspoon lemon juice For brightness.
  • 1/4 teaspoon salt Enhances flavors.
  • 1 tablespoon unsalted butter, cut into small pieces Adds richness to the filling.
Crust and Topping
  • 1 pre-made pie crust or homemade crust Use your favorite recipe or store-bought.
  • 1 large egg For egg wash.
  • 1 tablespoon milk For egg wash.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, lemon juice, and salt. Toss gently and let sit for about 10 minutes.
  3. Roll out the pie crust on a baking sheet lined with parchment paper, dusting lightly with flour to prevent sticking.
Assembly
  1. Spoon the fruit mixture onto the center of the crust, leaving about a 2-inch border.
  2. Fold the edges of the crust over the fruit, pleating as necessary for a rustic look.
  3. Dot the fruit with pieces of butter.
Baking
  1. In a small bowl, whisk together the egg and milk for the egg wash. Brush this mixture over the crust edges.
  2. Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly.
  3. Allow to cool slightly before serving.

Notes

Serve warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Can be garnished with powdered sugar for an elegant touch. Store leftovers in an airtight container in the refrigerator for 2-3 days.