Strawberry Rhubarb Galette
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This Strawberry Rhubarb Galette is a simple way to work with seasonal fruit without the effort of making a full pie. The crust is folded by hand and baked directly on a sheet pan, so there’s no need for a pie dish or crimping. The filling is cooked ahead of time, which helps control the texture and keeps the juices from running all over the crust.
From start to finish, it takes a little over an hour including cooling. You only need a few basic tools and the dough can be homemade or store-bought. The final result is a crisp, golden crust with a thick, sweet-tart center that slices clean and holds its shape. Serve it as-is or with a scoop of vanilla ice cream!
Why You’ll Love Strawberry Rhubarb Galette
- Balanced Sweet-Tart Flavor: The strawberries and rhubarb cook down into a thick, bright filling that’s not overly sweet.
- No Pie Dish Required: The galette bakes flat on a sheet pan, making it easier to assemble and transport.
- Holds Its Shape: Pre-cooking the filling means less liquid in the oven and cleaner slices when serving.
- Good Use of Extra Filling: The recipe makes more than you need for one galette so you can save or freeze the rest.
- Works Warm or Cold: Tastes great fresh from the oven or served at room temperature later in the day.
Ingredients Needed To Make Strawberry Rhubarb Galette
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Pie crust (homemade or store-bought)
- Rhubarb, thinly sliced
- Strawberries, sliced
- Granulated sugar (or substitute honey granules or coconut sugar)
- Cornstarch
- Water
- Orange juice
- Egg
- Sugar (optional, for sprinkling on crust)
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Strawberry Rhubarb Galette
- Cook the sliced rhubarb and strawberries with some water until they start to soften.
- Add sugar and orange juice, then thicken the mixture with a cornstarch slurry. Let it cool completely.
- Roll out the pie crust into a rough circle on parchment paper.
- Spoon the cooled fruit filling into the center of the crust, leaving space around the edges.
- Fold the edges of the crust over the filling, pleating as needed.
- Brush the crust edges with an egg wash and sprinkle sugar on top if you like.
- Bake the galette until the crust is golden brown.
- Let it cool before slicing and serving.
Commonly Asked Questions
How do I store leftover Strawberry Rhubarb Galette?
Store any leftovers in an airtight container in the refrigerator. The galette will keep well for a few days and is best enjoyed within that time for the freshest flavor and texture.
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Can I make the filling ahead of time?
Yes, you can prepare the fruit filling a day in advance. Just keep it covered in the fridge until you’re ready to assemble the galette. This helps save time on baking day.
What is the best way to reheat the galette?
To reheat, warm the galette in a low oven until the crust is crisp again and the filling is heated through. Avoid microwaving as it can make the crust soggy.
Can I use store-bought pie crust or do I have to make it from scratch?
You can definitely use store-bought pie crust to save time. Just make sure it’s thawed before rolling it out and assembling the galette. A gluten-free or regular crust will work!
How do I know when the galette is done baking?
The galette is ready when the crust turns golden brown and feels firm to the touch. The filling should be bubbly and thickened.
Can I freeze the galette?
Freezing is possible but not ideal for the best texture. If you freeze it, wrap it tightly and thaw in the refrigerator before reheating in the oven.
Is it okay if the fruit filling looks a little runny before baking?
Yes, the filling will thicken as it cooks in the oven thanks to the cornstarch. Just make sure to cook the filling slightly on the stove first to help start the thickening process.
Can I add other fruits to this galette?
Absolutely. You can experiment by adding other seasonal fruits, but keep in mind different fruits may change the cooking time and the filling’s consistency.
Strawberry Rhubarb Galette
Equipment
- Wooden spoon or silicone spatula
- Small bowl for egg wash
- pastry brush
Ingredients
For the Galette:
- 1 pie crust use your favorite homemade or store-bought recipe
For the Filling (makes extra — use 1 ½ cups for the galette):
- 3 ½ cups rhubarb thinly sliced
- 2 ½ cups strawberries sliced
- ½ cup granulated sugar or substitute honey granules or coconut sugar
- 2 tbsp cornstarch + 2 tbsp water to make a slurry
- 2 tsp orange juice
- ½ cup water
For Brushing:
- 1 egg + 2 tbsp water for egg wash
- Optional: sprinkle of sugar for crust
Instructions
Make the Filling:
- In a large skillet over medium-low heat, add rhubarb, strawberries, and ½ cup water. Cook for 5 minutes, stirring occasionally, until slightly softened.
Thicken the Filling:
- Add sugar and orange juice, stirring to combine. In a small bowl, mix cornstarch with 2 tbsp water to create a slurry. Stir slurry into fruit mixture until it thickens. Remove from heat and let cool completely.
Assemble the Galette:
- Preheat oven to 400°F (200°C). Roll out your pie crust on parchment paper into a rough 10–12” circle. Spoon about 1 ½ cups of the cooled filling into the center, leaving a 2-inch border.
Fold & Finish:
- Fold the crust edges over the filling, pleating as needed. In a small bowl, whisk egg with 2 tbsp water and brush the crust edges. Sprinkle with sugar if desired.
Bake:
- Transfer galette on parchment to a baking sheet. Bake for 40–45 minutes, or until crust is golden brown.
Cool & Serve:
- Allow to cool at least 30 minutes before slicing and serving.
Nutrition
This Strawberry Rhubarb Galette is fresh and impressive but without a lot of fuss. The tart rhubarb and sweet strawberries wrapped in that buttery, flaky crust is just everything. It’s easy to pull together and perfect for sharing, or not! No judgment if you keep it all for yourself.