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Home » Sweets

Strawberry Rhubarb Fruit Galette

by lena

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A mix of sweet and tart flavors are abundant in this rustic Strawberry Rhubarb Fruit Galette. This dessert is easier to make than pie and you’re going to love the brightness in each slice.

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baked golden brown galette crust on a parchment paper with strawberries and rhubarb in the center

Rustic Strawberry Rhubarb Galette Recipe

Galettes are one of my favorite desserts to make year round. The sweet and savory fillings surrounded in the buttery dough are always delicious and easy to customize depending on the season or tastebuds.

I’ve made galettes before with berries, apricots, and peaches, but once early summer hits, you’ll want to turn to this Strawberry Rhubarb Fruit Galette. Both strawberries and rhubarb come into season from May until July, making this rustic galette the perfect summer dessert.

The combination of fruit and vegetables in this strawberry rhubarb dessert makes each bite sweet and tart. With a hint of lemon juice and zest in the filling, every bite is so bright and fresh. What more could you need in a summer dessert?

A scoop of vanilla ice cream or whipped cream on top will really help this ruby red treat pop! Whether you make it for a simple summer dessert or for your fourth of July parties, you can’t go wrong!

baked golden brown galette crust on a parchment paper with strawberries and rhubarb in the center

What Is A Galette?

Galettes are like the rustic version of a pie and are way easier to bake!

Every galette begins with a buttery dough that’s similar to pie crust. Both galette and pie dough are made the same but are used in different ways. Galette dough is rolled into a not-so-perfect circle and left with an open top, whereas pie dough is carefully laid in a pan and covers the top of the filling. 

Galettes can be made with sweet or savory fillings. Fill them with cherries and cardamom in the summer or tomatoes, cheese, and herbs for a comforting meal on chilly days.

What Can I Use In A Galette?

I filled my galette with fresh strawberries and rhubarb but you can make both savory and sweet galettes with any seasonal fruit or vegetables. Just make sure the ratios of what you’re using are the same as in this recipe.

You can also make a galette with frozen fruit and vegetables if that’s what you have at home. If they’re particularly juicy, I recommend using another ½ to 1 tablespoon of cornstarch in the filling.

small white bowls filled with flour, butter, sugar, strawberries, and pieces of rhubarb

How To Make A Strawberry Rhubarb Galette

Make the galette pastry by mixing the flour, cold butter, water, egg yolks, salt, and sugar in a food processor. Pulse until you get pea-sized chunks of dough. 

Transfer the dough to a lightly floured surface or a piece of parchment paper. Form it into a disk, wrap the disk in plastic, and let it chill in the fridge for about 1 hour.

Next, make the filling. Combine the rhubarb, strawberries, sugar, lemon juice and zest, and cornstarch in a bowl and mix until everything is coated well. Set it aside.

Roll the chilled dough into a circle on a piece of parchment paper. Transfer it to a baking sheet and pour the filling into the center of the dough. Fold the sides of the dough over top, overlapping where necessary, and leaving the top of the filling exposed. 

Brush the edges of the dough with egg yolk and sprinkle with sugar. Bake until the dough is golden brown. Let it cool for at least 10 minutes, then slice and serve with ice cream or whipped cream!

baked golden brown galette crust on a baking sheet with strawberries and rhubarb in the center

How Do I Keep My Galette From Getting Soggy?

Because strawberries don’t have a skin on the outside (unlike cherries or blueberries), they’re more likely to leak as they bake. A thickener, like cornstarch, in the filling will prevent any moisture from leaking and turning your dough to mush.

Also, make sure your galette is more wide than it is tall. Piling the strawberries and rhubarb in a tall pile on top of each other is a surefire way to make your dough soggy.

removing a slice of a red and golden brown strawberry and rhubarb galette from a piece of parchment paper

Make Ahead, Storing, And Freezing

Galette dough can be prepared up to 3 days ahead of time and kept in the fridge. Just form it into a disk and wrap it well in plastic before storing it away. You can also freeze it for up to a month!

The finished and baked galette is best enjoyed immediately. Otherwise, the juices from the strawberries and rhubarb will eventually leak and make the dough soggy. After it’s done baking, I recommend serving it to a crowd for dessert with vanilla ice cream or whipped cream!

removing a slice of a red and golden brown strawberry and rhubarb galette from a piece of parchment paper

More Summer Desserts To Enjoy

  • Vanilla Glazed Apple Fritters
  • Gooey S’mores Bars
  • No Bake Almond Butter Cups
  • Blood Orange Panna Cotta

If you try this Strawberry Rhubarb Fruit Galette, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Strawberry Rhubarb Fruit Galette

5 from 4 votes
Prep Time: 15 mins
Cook Time: 30 mins
Chill Time for Dough: 45 mins
Total Time: 1 hr 30 mins
Servings: 6 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
A mix of sweet and tart flavors are abundant in this rustic Strawberry Rhubarb Fruit Galette. This dessert is easier to make than pie and you’re going to love the brightness in each slice.

Ingredients

Galette Dough

  • 1 ½ cups flour
  • ½ cup unsalted butter frozen and cut into small cubes
  • 2 egg yolks
  • ¼ tsp sea salt
  • 1 ½ tbsp granulated sugar
  • 3 tbsp ice cold water

Dough Topping

  • 1 egg yolk
  • 1 tbsp turbinado sugar source sugar

Filling

  • 3 cups rhubarb sliced into 1/2” pieces
  • 3 cups strawberries quartered
  • ¼ cup granulated sugar
  • 2 tbsp lemon juice
  • ½ lemon zested
  • ¼ cup cornstarch

Instructions

  • Preheat the oven to 425ºF.
  • Mix the flour, cold butter, water, egg yolks, salt, and sugar together in a food processor or cut the butter into the dry ingredients and eggs with a pastry cutter in a bowl. When finished, the dough should be pea-sized and resemble wet sand.
  • Transfer the dough from the food processor or bowl to a lightly floured surface or a piece of parchment paper. Use your hands to shape the dough into a disk shape. Wrap the disk in plastic wrap and chill in the fridge for 45 minutes to 1 hour.
  • To make the filling, combine all ingredients in a medium bowl and toss gently. Once everything is coated well, set aside.
  • Remove the dough from the refrigerator and place on a sheet of parchment paper. Starting at the center of the dough, roll it out with a rolling pin into a 14-inch wide circle. Place the parchment paper with the dough on a baking sheet.
  • Add the filling to the center of the dough, leaving a 2-inch border. Fold the border over the filling, overlapping where necessary and pressing gently to adhere the folds.
  • Whisk one egg yolk in a bowl. Using a pastry brush, brush the crust of the galette edges with the egg yolk. Add turbinado sugar on top of the edges.
  • Bake for about 30-40 minutes or when the dough is golden brown and crisp.
  • Remove the galette from the oven and let it cool for about 10 minutes on a cooling rack before cutting. Serve with ice cream or whipped cream, optional.
Course: Dessert
Cuisine: American
Keyword: 4th of july, baking, berries, dessert, easy dessert, strawberry, summer, treat

Nutrition

Calories: 385kcal | Carbohydrates: 51g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 108mg | Potassium: 347mg | Fiber: 4g | Sugar: 17g | Vitamin A: 675IU | Vitamin C: 52mg | Calcium: 88mg | Iron: 2mg

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Comments

  1. Viktoria

    at

    5 stars
    This is my go-to recipe for galettes! I had no idea it could be so easy to make a crumbly flaky delicious dough with the food processor! Try this recipe – you won’t regret it and everyone will think you’re a pro baker ☺️ Have been using it for years. Thank you Lena for sharing this awesome recipe.

    Reply
  2. Valya

    at

    5 stars
    I made it when rhubarb and strawberries were in season. Something new for me but it was approved by family! We all enjoyed! With ice cream on top was great desert! Thank you!

    Reply
  3. Maria

    at

    5 stars
    I always love Lena’s recipes. They are always super easy and taste AMAZING. If you’re ever stuck for ideas just search Lena’s recipes and I’m sure you’ll find what you need. I’ve made this for all of my friends and everyone loves it!

    Reply
    • lena

      at

      So glad to hear you enjoyed this recipe, thanks a lot for making it!

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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