Strawberry Rhubarb Galette

Name: Strawberry Rhubarb Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon sugar; 1 cup unsalted butter, chilled and cubed; 6 to 8 tablespoons ice water; 2 cups strawberries, hulled and sliced; 2 cups rhubarb, chopped; 3/4 cup sugar; 1 tablespoon cornstarch; 1 teaspoon vanilla extract; 1 egg, beaten (for egg wash)

Highlighted under: World Feast | Global Banquet

When warm weather hits, I always find myself gravitating towards delicious fruit desserts, and this Strawberry Rhubarb Galette is a true favorite of mine. The combination of sweet strawberries and tart rhubarb creates a unique flavor profile that’s simply irresistible. The flaky, buttery crust enhances the fruit filling perfectly, making each bite a taste of summer heaven. Plus, it’s so easy to make – ideal for casual gatherings or simply indulging at home!

Created by

Mia

Last updated on 2026-02-08T16:50:28.413Z

Perfecting my Strawberry Rhubarb Galette took a few tries, but the effort was absolutely worth it. I learned that allowing the dough to chill for at least 30 minutes makes a huge difference in achieving that flaky texture. A pinch of salt in the crust enhances the flavors beautifully, and using a mix of ripe strawberries with slightly tart rhubarb provides an excellent balance in taste.

One of my favorite tips is to use a baking stone if you have one—this helps to get the bottom crust extra crispy. Serving this galette warm with a scoop of vanilla ice cream is a must, elevating it to a dessert experience that everyone loves!

        Why You Will Love This Recipe
        Deliciously sweet and tangy fruit combination
Flaky crust that complements the filling perfectly
Versatile – great for dessert or a mid-afternoon treat

      

Perfecting the Crust

When making the galette crust, the key to achieving that perfect flaky texture is to keep your butter cold. I recommend using unsalted butter, as it allows you better control over the saltiness of the crust. If you find the dough is too crumbly, adding a bit more ice water, a tablespoon at a time, can help it come together without getting sticky. Make sure to handle the dough as little as possible to minimize gluten development, which keeps the crust tender.

For the best results, after you’ve mixed the butter into the flour mixture, try chilling it for another 10-15 minutes before rolling it out. This additional chilling can help maintain the shape of the crust during baking, preventing it from shrinking. When rolling out, aim for an even thickness of about 1/8 inch. If you notice that the dough is sticking to the surface, gently lift it with a spatula and sprinkle a bit more flour underneath.

Choosing and Preparing the Filling

The pairing of strawberries and rhubarb is not only classic, but they also serve distinct roles in flavor and texture. Strawberries provide sweetness, while rhubarb gives the filling its tartness, balancing each other beautifully. When selecting rhubarb, look for firm, crisp stalks that have a bright color. Avoid rubbery stalks, as they may indicate over-ripeness, which can lead to a mushy filling.

To prepare the filling, make sure to hull and slice your strawberries uniformly—this helps them release their juices evenly during baking. The cornstarch is essential not only for thickening but also for preventing the galette from becoming overly soggy. Allow the filling to sit for at least 10 minutes after tossing it to let the sugar draw out the juices, then drain any excess liquid if necessary to achieve the desired consistency.

Ingredients

For the Crust

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1 cup unsalted butter, chilled and cubed
6 to 8 tablespoons ice water

For the Filling

2 cups strawberries, hulled and sliced
2 cups rhubarb, chopped
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)

Instructions

Prepare the Crust

In a large bowl, mix flour, salt, and sugar. Add the cubed butter and work it into the flour using a pastry cutter until the mixture resembles coarse crumbs. Stir in ice water, one tablespoon at a time, until the dough holds together. Shape it into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Make the Filling

In another bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Toss to coat the fruit evenly and let it sit while you roll out the dough.

Assemble the Galette

Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough into a 12-inch round. Transfer to a parchment-lined baking sheet. Spoon the filling into the center, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as necessary.

Bake the Galette

Brush the crust with the beaten egg for a nice sheen. Bake in the preheated oven for 35-40 minutes until the crust is golden and the filling is bubbly.

Serve

Let the galette cool for a few minutes before slicing. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream.

Pro Tips

Ensure your butter is cold for the best crust. You can also add a pinch of cinnamon to the filling for an extra layer of flavor.

Serving Suggestions

Serving the Strawberry Rhubarb Galette with a scoop of vanilla ice cream is a classic choice that enhances the overall experience. The creaminess complements the tartness of the fruit, making each bite unforgettable. If you're looking for an alternative, freshly whipped cream or a drizzle of custard is equally delightful. For a more sophisticated touch, consider a dollop of crème fraîche for its tangy richness.

For those who love a bit of extra flavor, sprinkling a pinch of lemon zest over the finished galette before serving can refresh the dish beautifully. This small addition amplifies the bright, fruity notes and provides an aromatic finish that guests will enjoy.

Make-Ahead and Storage Tips

If you're planning ahead, the dough can be made up to two days in advance and stored in the refrigerator, wrapped tightly in plastic wrap. This not only saves time but also allows the flavors to meld. When ready to bake, just roll it out while still cold for a crispier crust. You can also freeze the unbaked assembled galette. Simply wrap it tightly and store for up to three months. Bake directly from the freezer, adding a few extra minutes to the baking time.

Once baked, the galette can be kept at room temperature for up to two days. However, if you want to store leftovers, cover them gently with plastic wrap and refrigerate for up to four days. Reheat slices in a preheated oven at 350°F (175°C) for about 10 minutes, allowing the crust to regain its crispness.

Questions About Recipes

→ Can I use frozen rhubarb?

Yes, frozen rhubarb works well; just thaw and drain excess moisture before using.

→ What can I substitute for sugar?

You can use honey or maple syrup, but adjust the quantity to taste.

→ How do I store leftovers?

Store leftover galette in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.

→ Can I make the dough in advance?

Absolutely! Prepare the dough up to 2 days ahead, wrap it tightly, and keep it in the fridge.