Spring is here! For those living in Colorado, that could either mean hot and sunny days, thunderstorms, or one final blizzard. Embrace the duality of spring in Colorado with Strawberry Rhubarb Galettes. This sweet treat balances the coziness that baking brings while incorporating the bright flavors of strawberry and rhubarb that remind us of the approaching summer. Sweet strawberries pair beautifully with tart rhubarb and buttery pie crust. Top your galettes with ice cream or enjoy as is.
Rhubarb is a perennial crop that returns each year, gradually growing larger leaves. While rhubarb may resemble celery, they are not related. Rhubarb is actually in the buckwheat family (Polygonaceae). Rhubarb is packed with antioxidants that offer digestive aid, plus anti-inflammatory and anti-bacterial properties.
The pink and green (sometimes entirely red) stalks of rhubarb are edible, however, the leaves are not. Be sure to remove the leaves at harvest, returning the leaves to the soil to encourage nutrient recycling and ground cover.
Recipe courtesy of: Kayla of Broken Oven Baking Co.
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter cut into tablespoons and freeze for 20 minutes
- 5-7 tablespoons ice water
Strawberry Rhubarb Filling
- 2 cups strawberries diced, fresh or frozen (if frozen, let thaw for 30 mins)
- 2 cups rhubarb diced, fresh or frozen (if frozen, let thaw for 30 mins)
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
Optional Egg Wash + Sugar
- 1 large egg yolk
- 1 teaspoon water
- ¼ cup turbinado or demerara sugar
Dough (follow if using a food processor)
- Add the flour, sugar, and salt to a processor. Pulse for 5 seconds. Add the cold butter and pulse until it’s blended really well (no large butter chunks are left).
- Add up to 4 tablespoons of ice water, pulsing after each tablespoon. Then, add ½ tablespoon of water at a time until the dough begins to stick together.
- Place the dough onto a sheet of plastic wrap. Form it into a ball and flatten it. Then, cover and place in the freezer for 1 hour.
Dough (follow if making by hand)
- Whisk the flour, sugar, and salt together in a large bowl. Cut the cold butter into the flour mixture using a pastry cutter or fork. Make sure the butter is coated well with sugar and there are no large chunks.
- Add up to 4 tablespoons of ice water, mixing with a spatula after each tablespoon. Then, add ½ tablespoon of water at a time, stirring until the dough begins to stick together.
- Form a ball with the dough and flatten it on a sheet of plastic wrap. Then, wrap it up and place in the freezer for 1 hour.
Strawberry Rhubarb Filling
- Mix the strawberries, rhubarb, brown sugar, sugar, lemon juice, and cornstarch in a medium-large bowl until well combined. Refrigerate until your crust is rolled out.
Assembling the Galettes
- Cut the chilled dough into 4 equal pieces. Work with 1 piece at a time while the others chill in the refrigerator.
- Form a ball with the dough and then flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top of it, and then use a rolling pin to roll it out to a circle 8 inches in diameter.
- Spoon strawberry rhubarb filling onto the center of the dough (try to leave the juice behind in the bowl). Leave 1 inch of the dough unfilled around the edge.
- Tightly fold the unfilled dough edges onto the filling. The galette should be about 6 inches in diameter.
- Trim any excess parchment paper around the galette and then transfer it onto a sheet pan. (Keep the parchment under it.) Place it in the freezer.
- Repeat with the remaining 3 dough balls, placing each galette onto the pan in the freezer when you’re done. All 4 should fit on a half sheet baking pan.
- After all galettes have been assembled and placed in the freezer, preheat the oven to 375°F.
- When your oven is preheated and the galettes have been in the freezer for at least 20 minutes, brush them with an egg wash (the yolk mixed with water) and sprinkle turbinado sugar around the edges.
- Bake on the middle shelf until the crust is golden and the filling is bubbling.
- Bake time will vary depending on how long they were frozen for. Start checking them around 15-20 minutes. They may take up to 40 minutes to bake.