Monday, July 15, 2013

Sassy Sweets: Strawberry Rhubarb Galette

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I mentioned last week the strange in-sync food loves between John and my dad.  Well, this is another one.  Dad was the only person I knew growing up who enjoyed rhubarb.  I always thought it tasted way too bitter and it really shouldn't be considered something you would want to eat for dessert. 
Mom didn't make it a lot because, well, no one but Dad ate it.  Poor Dad.  When I met John, I was appalled that he would eat the rhubarb stalk like Bugs Bunny eats a carrot. No kidding!  I shudder at the thought.  Anyway, for the last two years I have been promising John I'd make him a Strawberry Rhubarb pie.  Two full years, people.

That is like sinful - especially for a blogger.  And I had no excuse, except that I get way more excited about making things that I actually WANT to eat and I had no intention of eating this.  What a silly person I was!  When I finally made it, and it was fully consumed, I wondered why it had taken me so long - it's the perfect summer treat!  It's sweet, but not overly sweet, and it just begs for you to put some homemade ice cream on top! 

Strawberry Rhubarb Galette (adapted from Brooklyn Atlas)
Serves:  8-10
1 1/4 cups flour
1 tablespoon sugar
4 ounces unsalted butter, chilled
1/3 cup ice water

Strawberry Rhubarb Filling:
1/2 pound strawberries, hulled
1/4 pound rhubarb
1/3 cup sugar
1/2 teaspoon vanilla extract

Galette:  Prepare a baking sheet by lining it with parchment paper.  Set aside.  In a large bowl, combine flour and sugar.  Cut the butter into small pieces.  Using a pastry cutter (or two forks), cut the butter into the mixture until it is fully mixed in but pieces are still visible.  Slowly add the ice water.  Mix just until a dough forms.  With your hands, shape the dough into a disk.  Cover with plastic wrap and refrigerate until chilled, at least 1 full hour. 

Strawberry Rhubarb Filling:  Dice the strawberries and the rhubarb.  Combine with sugar in a large bowl.  Let sit for at least 30 minutes, at room temperature. 

Preheat the oven to 375 degrees F.  Remove the chilled dough from the fridge.  Using a rolling pin, roll the disk out on a lightly floured surface, until it is about 14 inches wide.  Spoon the filling into the center, leaving about a 2-inch space between the filling and the end of the dough.  Fold the edges up over the filling and pinch the edges together.  Place the galette on the prepared baking sheet and bake for 50-55 minutes until the crust is lightly golden brown.  Let cool for 20 minutes prior to serving, or let cool entirely and then serve.  
Until the next time my oven is on...


  1. I hate to admit this, but up until a few years ago I had never, ever eaten or cooked rhubarb. I very tentatively made some rhubarb sour cherry bars and fell in love. Now I am trying to make up for lost time. This galette looks wonderful! Next time I run across some rhubarb I'm giving it a try.

  2. I don't make it often enough but love the tartness of rhubarb. Paired with strawberries it is my favorite pie. This is one yummy dessert!

  3. The only way I can eat rhubarb is in a pie! I can't believe he eat the stalks like that! I'm shuddering with you. When it's sweetened up and wrapped in pastry then it is absolutely scrumptious!


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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