Is there any better combo than a strawberry and rhubarb dessert? We don’t think so! Check out this galette!
The end of May means its rhubarb and strawberry season. Sweet strawberries temper the tart rhubarb to make a seriously delicious team. On one of recent sojourns to the Omaha Farmer’s Market, we found a beautiful bundle of rhubarb, the stalks a mix of red and green with a nice snap. So we decided to make a strawberry rhubarb galette.
While we make excellent pies, making them beautiful is one thing we haven’t quite mastered, so we decided to make a rustic tart. We sprinkled a bit of white sugar on the crust to give it a bit of a sparkle and give the crust a bit more color.
- 1/8 tsp allspice
- 1/4 cup crushed graham crackers
- 1/8 tsp salt
- 1/3 cup sugar
- 2 Tbsp all purpose flour
- 3 cups strawberries, stems removed and cut into 1 inch pieces
- 1 cup rhubarb, sliced into 1/4 inch pieces
- 1 tsp vanilla extract
- 1/2 tsp freshly squeezed lemon juice
- 1 (9 inch) unbaked refrigerated pie crust (store bought or homemade)
Preheat the oven to 375°.
In a medium bowl mix sugar, flour, salt and allspice. Add strawberries and rhubarb to the bowl and gently mix the fruit with the dry ingredients. Add lemon juice and vanilla and mix until all the dry ingredients have been absorbed by the liquid and fruit. Set the bowl aside so the strawberries an macerate while the oven preheats.
Line a baking sheet with parchment paper. Lay the pie crust flat on top of the parchment paper. Spread the graham cracker crumbs over the center of the crust, leaving a 2 inch border around the edges. Mound the fruit mixture over the graham cracker crumbs. Fold the edges of the crust over the fruit, pleating the dough as you go and leaving the center exposed.
Bake for 45-55 minutes until the strawberries and rhubarb are fork tender and the crust is golden brown.
Amount Per Serving:
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