Can I make Strawberry Rhubarb Galette ahead of time?

Yes, you can prepare the dough for your Strawberry Rhubarb Galette ahead of time and refrigerate it for up to two days. You can also assemble the galette a few hours before baking and keep it chilled. For best results, bake it fresh to maintain a crisp crust and a perfectly set filling.

How do I prevent a soggy crust in Strawberry Rhubarb Galette?

To avoid a soggy crust, always use a layer of ground almonds, oats, or flour under the fruit. This helps absorb excess juices from the strawberries and rhubarb. Also, avoid overloading the filling and make sure to bake the galette until the crust is fully golden.

Can I use frozen fruit for Strawberry Rhubarb Galette?

Frozen fruit can be used for a Strawberry Rhubarb Galette, but it should be thawed and drained היט before use. Excess moisture can make the filling too watery, so pat the fruit dry and consider adding a bit more cornstarch to help thicken it.

How should I store leftover Strawberry Rhubarb Galette?

Store leftover Strawberry Rhubarb Galette in the refrigerator for up to three days. To bring back its crisp texture, reheat it in the oven at a low temperature. Avoid microwaving, as it can make the crust soft.

Strawberry Rhubarb Galette Easy Recipe

Name: Strawberry Rhubarb Galette
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: French
Ingredients: 1 1/2 cups (188g) all-purpose flour; 3/4 cup (170g) cold unsalted butter, cubed; 1/4 teaspoon salt; 1/4 to 1/3 cup (60–80ml) ice-cold water; 4 tablespoons (24g) ground almonds; 2 3/4 cups (340g) rhubarb, cut into 3/4-inch pieces; 2 cups (300g) strawberries, hulled and sliced; 2 tablespoons (15g) cornstarch; 1/3 cup (65g) granulated sugar; 1 teaspoon vanilla extract; 1 egg yolk; 1 tablespoon (15ml) milk; 2 tablespoons (40g) strawberry jam (optional)

Description

This Strawberry Rhubarb Galette is a rustic French-inspired dessert featuring a flaky all-butter crust wrapped around a sweet and tangy fruit filling. Easy to prepare and bursting with seasonal flavor, it’s the perfect balance of juicy strawberries and tart rhubarb baked into a golden, free-form pastry.

Ingredients

Scale

1 1/2 cups (188g) all-purpose flour
3/4 cup (170g) cold unsalted butter, cubed
1/4 teaspoon salt
1/4 to 1/3 cup (60–80ml) ice-cold water
4 tablespoons (24g) ground almonds
2 3/4 cups (340g) rhubarb, cut into 3/4-inch pieces
2 cups (300g) strawberries, hulled and sliced
2 tablespoons (15g) cornstarch
1/3 cup (65g) granulated sugar
1 teaspoon vanilla extract
1 egg yolk
1 tablespoon (15ml) milk
2 tablespoons (40g) strawberry jam (optional)

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Instructions

In a bowl, mix flour, salt, and cold butter until crumbly with pea-sized butter pieces remaining.
Add ice-cold water gradually, mixing until the dough just comes together. Do not overmix.
Form the dough into a ball, wrap it, and chill in the refrigerator for 20–30 minutes.
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
Roll the chilled dough into a 16-inch (40cm) circle on a floured surface and transfer it to the baking sheet.
Sprinkle ground almonds evenly over the dough, leaving a 2-inch (5cm) border.
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla extract. Toss gently.
Spread the fruit mixture evenly over the almond layer, keeping the border clear.
Fold the edges of the dough over the filling, pleating as needed.
Whisk egg yolk and milk, then brush over the crust edges.
Bake for 35–45 minutes until the crust is golden and the filling is bubbling.
Cool for at least 30 minutes. Optionally brush with warmed strawberry jam before serving.

Notes

Always use cold butter and ice water for a flaky crust.
Do not reduce sugar too much, as rhubarb needs sweetness to balance its tartness.
Use ground almonds or oats to prevent a soggy crust.
Do not overload the galette with fruit to avoid excess moisture.
If using frozen fruit, thaw and drain thoroughly before use.
Let the galette cool before slicing to allow the filling to set properly.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 6 g
Trans Fat: 0.5 g
Carbohydrates: 36 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg