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Is there any better combo than a strawberry and rhubarb dessert? We don’t think so! Check out this strawberry rhubarb 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.
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.
What Ingredients are Needed for the Rustic Rhubarb Tart?
- Vanilla Extract
- Graham Crackers
- Pie Crust
- Lemon Juice
Other Rustic Tart Recipes
- Rustic Peach Tart – King Arthur Flour
- Berry Rustic Tart – Bread Booze Bacon
- Rustic Pear Tart – The Comfort of Cooking
- Asparagus and Prosciutto Rustic Tart – Betty Crocker
- Peach Crostata – Fifteen Spatulas
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A great spring combination of strawberries and rhubarb, this galette is so tasty. This strawberry galette is rustic and simple.
- 1/2 tsp freshly squeezed lemon juice
- 1 cup rhubarb, sliced into 1/4 inch pieces
- 1/8 tsp salt
- 1 (9 inch) unbaked refrigerated pie crust (store bought or homemade)
- 1/3 cup sugar
- 1/8 tsp allspice
- 2 Tbsp all purpose flour
- 1/4 cup crushed graham crackers
- 1 tsp vanilla extract
- 3 cups strawberries, stems removed and cut into 1 inch pieces
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.
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Amount Per Serving: Calories: 153 Total Fat: 5.7g Saturated Fat: 0.8g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 154mg Carbohydrates: 24.6g Fiber: 1.6g Sugar: 12.7g Protein: 1.6g
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