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”! Mak eit while you can!
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.
Nutrition
Calories: 180kcalCarbohydrates: 31gProtein: 2gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 2mgSodium: 89mgPotassium: 130mgFiber: 2gSugar: 15gVitamin A: 30IUVitamin C: 18mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!