If you’re looking for a rustic and charming dessert that bursts with fresh, tangy, and sweet flavors, the Strawberry Rhubarb Fruit Galette is an absolute joy to make and even more delightful to eat. This free-form tart brings together the vibrant colors of strawberries and rhubarb nestled in a buttery, flaky crust, creating the perfect balance of tartness and sweetness in every bite. Whether you’re celebrating a special occasion or simply craving a fresh fruit dessert that feels both homemade and impressive, this galette is your new best friend in the kitchen.

Strawberry Rhubarb Fruit Galette Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Strawberry Rhubarb Fruit Galette plays a crucial role, from the flaky crust to the juicy, vibrant filling. These simple but essential components come together to create a dish that feels fresh, textured, and perfectly balanced.

Flour (1 ½ cups): The base for our tender, flaky galette crust, providing structure and body.
Unsalted butter (½ cup, frozen and cubed): Adds richness and flakiness to the dough when cut in properly.
Egg yolks (2 for dough, 1 for brushing): Help bind the dough and give a golden finish when brushed on the crust.
Sea salt (¼ tsp): Enhances the overall flavor and balances the sweetness.
Granulated sugar (1 ½ tbsp for dough, ¼ cup for filling): Sweetens both the crust just enough and the fruit filling perfectly.
Ice cold water (3 tbsp): Keeps the dough cool and helps it come together without melting the butter.
Turbinado sugar (1 tbsp): Sprinkled on top of the crust for a delightful crunch and sparkle.
Rhubarb (3 cups, sliced): Brings a tart, juicy bite that contrasts beautifully with the sweet strawberries.
Strawberries (3 cups, quartered): Juicy, sweet, and full of vibrant flavor and color.
Lemon juice (2 tbsp) and zest (½ lemon): Brightens the filling and adds a refreshing citrus note.
Cornstarch (¼ cup): Thickens the fruit juices so your galette has the perfect texture.

How to Make Strawberry Rhubarb Fruit Galette

Step 1: Prepare the Oven and Dough

First things first, preheat your oven to 425ºF to get it nice and hot for baking our galette. Then, in a food processor, combine the flour, frozen butter cubes, egg yolks, salt, sugar, and ice cold water. Pulse until the mixture resembles wet sand with pea-sized bits of butter still visible. If you don’t have a processor, no worries! Use a pastry cutter or your fingers to work the butter into the flour until it reaches the right texture. This chunky texture is what guarantees that melt-in-your-mouth crust.

Step 2: Chill the Dough

Transfer the dough to a floured surface or parchment paper and shape it gently into a disk. Wrapping it in plastic wrap before chilling allows the butter to firm up, which is essential for creating that flaky texture. Let it rest in the fridge for 45 minutes to an hour. This also helps relax the gluten, making rolling it out easier later on.

Step 3: Make the Filling

While your dough chills, mix the filling. Toss together rhubarb, strawberries, granulated sugar, lemon juice and zest, and cornstarch in a medium bowl. The lemon juice keeps the fruit bright, while the cornstarch prevents the filling from turning too watery during baking. Gently coating the fruit ensures every bite is bursting with flavor.

Step 4: Roll Out the Dough

Remove your dough from the fridge and place it on a piece of parchment paper. Roll out from the center, aiming for a roughly 14-inch circle. Try to keep it even in thickness; this will help everything cook properly. Rolling on parchment also makes transferring the galette to the baking sheet a breeze.

Step 5: Assemble the Galette

Carefully pile the fruit filling into the center of the dough, leaving about a 2-inch border all around. Then fold the dough edges over the fruit, pleating and pressing gently where necessary to keep everything contained. It doesn’t have to be perfect — in fact, the rustic folds add to the charm of the Strawberry Rhubarb Fruit Galette.

Step 6: Add Finishing Touches and Bake

Whisk an egg yolk and brush it over the exposed dough edges to create a golden, glossy crust. Sprinkle turbinado sugar on top for a beautiful sparkle and a slight crunch after baking. Slide your galette into the oven and bake for 30 to 40 minutes, until the crust is golden and crisp, and the fruit filling is bubbling happily.

Step 7: Cool and Serve

Remove the galette from the oven and let it cool for about 10 minutes so the filling sets slightly. This rest time helps the slices hold together nicely and makes serving easier. Then, it’s ready to cut into and enjoy!

How to Serve Strawberry Rhubarb Fruit Galette

Garnishes

Adding a little extra flair with garnishes can elevate your Strawberry Rhubarb Fruit Galette. A scoop of vanilla ice cream nestled alongside is a classic combo that adds creaminess and cool contrast. Whipped cream or a drizzle of homemade honey glaze also complements the tart and sweet flavors wonderfully.

Side Dishes

This galette shines beautifully as a standalone dessert, but consider serving it after a light meal like a fresh green salad or grilled chicken. The vibrant fruit and buttery crust provide a perfect sweet finish without being overly heavy.

Creative Ways to Present

For a fun twist, turn your galette into handheld slices at a brunch or picnic by pre-cutting it into wedges. You can also serve individual mini galettes using the same filling and dough but in smaller rounds – perfect for parties or gifts. And don’t forget to present it on a rustic wooden board or colorful plate to bring out its charming, homemade feel.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Rhubarb Fruit Galette keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The crust might lose a bit of its crispiness, but a quick reheat returns much of that flaky goodness.

Freezing

You can freeze the unbaked galette (assembled but not brushed with egg yolk or sugared) wrapped tightly in plastic wrap and foil for up to 2 months. When ready to bake, thaw overnight in the fridge and brush with egg yolk before baking. This is a great way to prep ahead!

Reheating

For best results, reheat slices in a 350ºF oven for about 10 minutes to bring back that crisp crust and warm, luscious filling. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I use frozen strawberries and rhubarb?

While fresh fruit is ideal for this galette, you can use frozen strawberries and rhubarb if fresh isn’t available. Just make sure to thaw and drain them well to avoid excess moisture in your filling.

What if I don’t have turbinado sugar? Can I use regular sugar?

Absolutely! Regular granulated sugar works fine for sprinkling on top. Turbinado just adds a nice crunch and sparkle, but it’s not essential.

How do I know when the galette is done baking?

The crust should be golden brown and crisp all over, and you’ll see the fruit filling bubbling through the folds. If the crust is browning too fast, tent with foil and continue baking until done.

Can I make the dough by hand without a food processor?

Definitely! Use a pastry cutter, two forks, or just your fingertips to cut the frozen butter into the flour and other dough ingredients. The goal is to keep the butter cold and in small chunks for that perfect flaky texture.

Is this recipe suitable for beginner bakers?

Yes! The Strawberry Rhubarb Fruit Galette is forgiving and fun to make, especially because the rustic shape means you don’t have to worry about perfect edges. It’s a great way to practice pie dough skills with a no-fuss finish.

Final Thoughts

Getting into the kitchen to make this Strawberry Rhubarb Fruit Galette is like creating a little edible celebration of fresh fruit and buttery crust. The combination of bright strawberries and tart rhubarb wrapped in a golden, flaky dough is truly irresistible. Whether it’s your first time or you’re adding it to your dessert rotation, I promise this galette will charm your taste buds and bring a smile to your table. So, go ahead and treat yourself — you deserve it!

Strawberry Rhubarb Fruit Galette Recipe

★★★★★

4.7 from 27 reviews

Author: Ethan
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This delightful Strawberry Rhubarb Fruit Galette combines a flaky, buttery crust with a tangy and sweet fruit filling. Perfect as a rustic dessert, this galette is easy to prepare and bakes to a golden crisp, showcasing the vibrant flavors of fresh strawberries and rhubarb balanced with lemon zest and juice. Serve warm with a scoop of ice cream or whipped cream for an irresistible treat.

Instructions

Preheat Oven: Preheat your oven to 425ºF to ensure it’s at the perfect temperature for baking the galette.
Make the Dough: In a food processor, combine the flour, cold cubed butter, egg yolks, sea salt, sugar, and ice cold water. Pulse until the mixture resembles wet sand with pea-sized pieces. Alternatively, use a pastry cutter to combine the ingredients in a bowl manually.
Shape and Chill Dough: Transfer the dough onto a lightly floured surface or parchment paper and shape it into a disk. Wrap it tightly in plastic wrap and refrigerate for 45 minutes to 1 hour to let the dough firm up.
Prepare Filling: In a medium bowl, gently toss together the sliced rhubarb, quartered strawberries, granulated sugar, lemon juice, lemon zest, and cornstarch until well coated. Set aside to allow the flavors to meld.
Roll Out Dough: Remove the chilled dough from the fridge and place it on parchment paper. Roll it out into a 14-inch circle, beginning from the center outward, maintaining an even thickness.
Assemble Galette: Transfer the dough with parchment onto a baking sheet. Spoon the fruit filling into the center, leaving a 2-inch border all around. Carefully fold the edges of the dough over the filling, overlapping as necessary and pressing gently to seal.
Brush and Sugar Edges: Whisk the remaining egg yolk and brush it over the folded crust edges. Sprinkle the turbinado sugar on top for a crunchy, caramelized finish.
Bake: Bake the galette in the preheated oven for 30 to 40 minutes, or until the crust is golden brown and crisp and the filling is bubbling.
Cool and Serve: Remove from oven and allow the galette to cool on a rack for about 10 minutes before slicing. Serve warm or at room temperature, optionally topped with ice cream or whipped cream.

Notes

Ensure the butter is very cold or frozen before incorporating into the flour to achieve a flaky crust.
Do not overwork the dough to keep the texture tender and flaky.
If the crust browns too quickly, place a tent of foil over the galette halfway through baking.
Use fresh rhubarb and ripe strawberries for the best flavor and texture.
This galette is best served within a day for optimal freshness but can be refrigerated and gently reheated.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American