Strawberry Rhubarb Galette
A delightful dessert that combines sweet strawberries and tangy rhubarb in a rustic galette with a golden crust.
Ingredients
Filling
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- ¾ cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Crust
- 1 prepared all-butter pie crust
- 1 egg for egg wash
- 1 tablespoon coarse sugar for topping
Instructions
Preparation
- Start by gathering all your ingredients. Hull and slice the strawberries, then chop the rhubarb into bite-sized pieces.
- In a mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt. Let the mixture sit for about 15 minutes.
- Once your filling is ready, roll out your all-butter pie crust on a parchment-lined baking sheet to about 12 inches in diameter.
- Spoon the fruit mixture into the center of the rolled-out crust, leaving a 2-inch border.
- Gently fold the edges of the crust over the filling, overlapping as you go.
- In a small bowl, beat the egg for the egg wash and brush it over the folded edges of the crust. Sprinkle coarse sugar on top.
- Place your assembled galette in the preheated oven at 400°F (200°C) and bake for about 25-30 minutes.
- After baking, let the galette cool slightly on the baking sheet before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 3 months.