Strawberry Rhubarb Galette

Name: Strawberry Rhubarb Galette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; ½ cup whole wheat flour; 1 teaspoon salt; 1 tablespoon sugar; 1 stick (½ cup) unsalted butter, cold and cubed; 4-6 tablespoons ice water; 2 cups fresh strawberries, hulled and halved; 2 cups rhubarb, sliced; ¾ cup sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 egg, beaten (for egg wash); Granulated sugar (for sprinkling)

Highlighted under: Pie Recipes

I absolutely love making Strawberry Rhubarb Galette during the spring when both strawberries and rhubarb are in season. This free-form pie is not only visually stunning but also incredibly easy to put together. The vibrant colors of the sweet strawberries and tart rhubarb bursting from the flaky crust create a dessert that’s both elegant and comforting. I often serve it warm with a scoop of vanilla ice cream for a delightful treat that never fails to impress my family and friends.

Created by

The Chefadriancooks Team

Last updated on 2026-02-08T20:02:28.459Z

Making this Strawberry Rhubarb Galette has become a cherished springtime tradition for me. I love the combination of sweet and tart flavors, and how the fresh ingredients come together in a rustic presentation. I discovered that allowing the filling to sit for a few minutes before baking helps the juices meld, giving each slice a burst of flavor.

One of my favorite tips is to use a mixture of all-purpose and whole wheat flour for the crust. It adds a subtle nutty flavor that pairs beautifully with the fruity filling. Plus, the whole wheat flour gives it a nice texture that complements the juicy filling. I can’t wait for you to try it!

Why You'll Love This Recipe

A perfect balance of sweet strawberries and tart rhubarb.
Flaky, buttery crust that complements the filling beautifully.
Easy to make and perfect for sharing at gatherings.

Understanding the Ingredients

The balance of flavors in the Strawberry Rhubarb Galette is key to its success. Fresh strawberries provide sweetness, while rhubarb introduces a tangy note that prevents the dessert from becoming overly sweet. For the best results, opt for ripe strawberries that are bright red and firm. When choosing rhubarb, look for stalks that are crisp and vibrant, avoiding any that are limp or dull. The combination of these two fruits creates a delightful contrast that’s both refreshing and satisfying.

Using a mix of all-purpose and whole wheat flour in the crust not only enhances the flavor but also adds to the texture. Whole wheat flour gives a nutty undertone that complements the filling beautifully. However, if you wish to keep it lighter, you can substitute all the whole wheat flour with more all-purpose flour. Just be mindful that this alteration may yield a slightly less complex flavor and texture.

Perfecting the Crust

Achieving the ideal crust is crucial for a successful galette. When mixing the butter into the flour, it’s important to do so until the mixture resembles coarse crumbs. This ensures that the butter remains in small pieces, which will result in a flaky texture once baked. Be cautious not to overmix; stop as soon as you see no large flour pockets. A helpful tip is to use a pastry cutter or your fingers to work the butter into the flour quickly to keep it cold.

If you find the dough too crumbly, adding a touch more ice water is a simple fix. Just a teaspoon at a time will help the dough come together without making it sticky. Once you’ve formed the dough into a disk, chilling it is essential. This step allows the gluten to relax, ensuring a tender crust that won’t shrink during baking.

Baking and Serving Tips

Baking the galette at 375°F (190°C) offers an ideal temperature for achieving a golden-brown crust while ensuring the fruit filling bubbles beautifully. Keep an eye on the galette in the last ten minutes of baking; if the edges start to brown too quickly, you can cover them with a strip of aluminum foil. This technique prevents burning while allowing the center to cook through.

Serving your strawberry rhubarb galette warm enhances the flavors, especially with a scoop of vanilla ice cream that melts atop the fruit. For a festive touch, consider garnishing your galette with fresh mint leaves or a dusting of powdered sugar just before serving. This not only elevates the presentation but adds an extra layer of freshness to each bite.

Ingredients

Gather the following ingredients to create your delicious galette:

For the crust:

1 ½ cups all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
1 tablespoon sugar
1 stick (½ cup) unsalted butter, cold and cubed
4-6 tablespoons ice water

For the filling:

2 cups fresh strawberries, hulled and halved
2 cups rhubarb, sliced
¾ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 egg, beaten (for egg wash)
Granulated sugar (for sprinkling)

Make sure to use fresh produce for the best flavor and texture.

Instructions

Follow these steps to create your galette:

Prepare the crust.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, salt, and sugar. Add the cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Make the filling.

In another bowl, combine the strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Set aside to allow the juices to develop.

Assemble the galette.

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spoon the filling onto the center of the dough, leaving a border. Fold the edges of the dough over the filling and brush the crust with beaten egg. Sprinkle sugar over the crust.

Bake.

Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for a few minutes before slicing.

Serve warm or at room temperature, optionally topped with ice cream or whipped cream.

Pro Tips

For best results, chill your dough thoroughly before rolling it out. This will help achieve a flaky texture in the crust.

Storage and Make-Ahead Options

If you want to prepare the galette in advance, you can make the crust up to two days ahead. After forming the dough into a disk, wrap it tightly in plastic and store it in the refrigerator. Just ensure to bring it back to room temperature before rolling it out, as chilled dough can be harder to handle.

For leftovers, the galette can be stored at room temperature for up to two days. To keep the crust crisp, reheat individual slices in the oven at 350°F (175°C) for about 10-15 minutes. This will revive the flaky texture while warming the filling perfectly.

Variations to Try

Feel free to experiment with different fruits in your galette! Peaches, cherries, or blueberries can all be delightful alternatives or additions to the filling. If you love a spicier flavor profile, consider adding a pinch of cinnamon or nutmeg to the fruit mixture, enhancing the overall depth of the dessert.

For a healthier option, you can reduce the amount of sugar in the filling or substitute it with natural sweeteners like honey or maple syrup. Just remember, adjusting the sweetness can affect the overall flavor, so taste as you go and adjust accordingly.

Questions About Recipes

→ Can I use frozen rhubarb?

Yes, you can use frozen rhubarb, but make sure to thaw and drain it first to prevent excess moisture.

→ What should I serve with the galette?

This galette pairs wonderfully with vanilla ice cream or a dollop of whipped cream.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.

→ Can I make the dough ahead of time?

Absolutely! You can prepare the dough a day in advance and keep it wrapped in the fridge.