Strawberry Rhubarb Galette
Sweet, tart, and fruity with a crunchy crust, Strawberry Rhubarb Galette is a tasty summer dessert. And it’s “easier than pie”! Make it while you can!
Have you had your share of strawberry rhubarb desserts this year? Well, I think there’s always room for more. Especially if it’s super easy like this Strawberry Rhubarb Galette. (Check out my Strawberry Rhubarb Crumble Pie for the next easiest!)
If you’re not familiar with a galette, it’s kind of like a freeform small pie. Per Wikipedia a fruit galette “resembles a type of single crust, free-form pie with a fruit filling and the crust folded partway over the top of the filling.”
And this provides some distinct advantages!
First, since it’s freeform, it’s easier to pull together than pie—no fitting into a pie pan or crimping crust edges. Then since it’s smaller than a pie, dieters (or small households) can eat it up (my husband and I finished this within 24 hours–shhh).
Finally, since this has the same ingredients as a Strawberry Rhubarb pie, it delivers the same tasty flavor and fun!
Step by Step Overview
And like I said, it’s easy! First you mix together your filling ingredients.
Pile the filling on to the center of a single prepared pie crust. I used a commercial rolled crust to make this super easy but homemade would be great too. Fold in the edge of the crust, pleat and pinch closed.
Beat together about a teaspoon of egg with a teaspoon of water to make an egg wash to a nice finished color. (I like to refrigerate the remaining egg and add to my scrambled eggs the next day.)
Brush the edge with egg wash and sprinkle with coarse sugar.
Bake until the crust is golden and the filling is bubbly. About halfway through you will almost certainly need to shield the crust from over-browning with a piece of aluminum foil.
How to Serve / Variations
The first question is whether to cut this into eight pieces or four. I usually cut a 1/8 size piece for myself so I can “be good.” Then as soon as I’m done, I cut another! But that’s about equivalent to a single piece of regular pie so still not too bad. So either is a fine alternative!
The next question is topping. We did half the galette with ice cream, ran out, and finished topping with whipped cream. Great either way!
And if you have leftover rhubarb, you could also try my easy Three Ingredient, Rhubarb Sauce or Rhubarb Custard Pie.
Tips & FAQs
Be sure to watch this carefully as it bakes and check for the crust browning too much. I was too late draping mine with a sheet of aluminum foil and you can see from my pictures that crust is a little dark on one side. It’s important to get the filling bubbly for it to set correctly—and you do want a crisp crust, so taking it out early isn’t the answer.
But aluminum foil works like a charm.
Will this work with frozen rhubarb? I haven’t tried it but have had mixed results working with frozen rhubarb in other baked dishes. Rhubarb sometimes releases a surprisingly large amount of liquid which can lead to a soggy crust. This can definitely be dealt with by thawing and partially draining the rhubarb first. In that case you’d need a little extra rhubarb and extra sugar to make up for the volume loss. If you decided to try with frozen rhubarb (either way), feel free to comment so other readers know how it goes.
Strawberry Rhubarb Galette
Ingredients
- 1 single pie crust your favorite homemade or commercial
- 1 teaspoon egg or vegan egg wash sub like margarine or coconut oil
- 1 teaspoon water
- 2 teaspoons coarse sugar
Filling:
- 1 1/2 cups rhubarb chopped, fresh
- 1 1/2 cups strawberries sliced, fresh or frozen
- 1/2 cup granulated sugar or substitute such as allulose
- 1 Tablespoon lime zest optional
- 3 Tablespoons tapioca flour or granulated, or 2 Tablespoons cornstarch
Instructions
- Preheat oven to 425 degrees.
- In a medium sized bowl, combine the filling ingredients. Let rest 5-10 minutes if using instant tapioca to allow it to soften.
- Place the pierust on a rimmed baking sheet (in case any juices run off). You can line with a Silpat or parchment paper if you like.
- Spoon mixture into the middle of the crust leaving about 2" around the edge.
- Fold the edges over and pinch to close.
- Whisk the egg and water in a small bowl. Brush onto the crust then sprinkle with coarse sugar. For egg-free sub, brush with melted margarine or coconut oil (but browning won't be as nice).
- Bake about 30 minutes until the crust is golden brown and the fruit is bubbling along the edges. Check to make sure the crust doesn't get too brown and loosely drape with a sheet of aluminum foil if it is.
- Cool, then serve with whipped cream or ice cream.
This Strawberry Rhubarb Galette sounds like summer on a plate! I love how it’s a simpler, fuss-free alternative to pie but still packs all that sweet-tart punch. T
Absolutely lovely — and perfect for the season!
Thanks David!