Strawberry Rhubarb Galette

There’s something magical about a Strawberry Rhubarb Galette that instantly transports me to my childhood kitchen. I remember the first time I saw my grandmother roll out the dough, her hands deftly working it into a perfect circle. The scent of sweet strawberries and tart rhubarb wafted through the air, drawing me closer to the kitchen. As the galette baked, it filled the home with warmth and anticipation, making it a cherished family recipe. This galette is more than just a dessert; it’s a celebration of spring, a time when the earth awakens and fresh fruits are abundant. Every bite of the flaky crust combined with the luscious filling reminds me of those sunny afternoons spent with loved ones around the table, sharing stories and laughter.

What You Need for Strawberry Rhubarb Galette

Gathering the right ingredients is crucial for a successful Strawberry Rhubarb Galette. Each component plays a vital role in creating the perfect balance of sweetness and tartness. The key players here are the strawberries and rhubarb, which bring out the best of springtime flavors. You’ll also need some wholesome flour for the crust, along with a touch of sweetness from coconut sugar. Altogether, these ingredients combine to create a delightful dish that is both satisfying and refreshing.

• 1 1/4 cups white whole-wheat flour – This wholesome flour adds a nutty flavor and creates a sturdy base for the galette.
• 1 tablespoon coconut palm sugar plus 2 teaspoons for dusting – A natural sweetener that complements the fruit without overpowering it.
• 1/4 teaspoon kosher or sea salt – Enhances the sweetness of the fruit and balances the flavors.
• 1/2 cup virgin coconut oil solid – Provides a rich, flaky texture to the crust while adding a subtle coconut flavor.
• 2 to 3 tablespoons water ice cold, as needed – Helps bring the dough together without making it too wet.
• 2 cups strawberries halved, hulled – The star of the galette, offering sweetness and vibrant color.
• 1 cup rhubarb diced – Adds a tart contrast to the sweetness of the strawberries, creating a perfect balance.
• 2 tablespoons coconut sugar – Used in the filling to sweeten the fruit mixture just right.
• 2 tablespoons water – Helps cook the filling and combine the flavors.

Making Strawberry Rhubarb Galette

Creating a Strawberry Rhubarb Galette is a rewarding experience that comes together beautifully. Let’s dive into the step-by-step process. You’ll find that each step builds upon the last, resulting in a delightful dessert that’s sure to impress.

1. Start by preparing your dough. In a food processor fitted with the s-blade, add flour, 1 tablespoon coconut sugar, and salt. Pulse to mix the ingredients until well combined. The food processor makes this step quick and easy.
2. Next, incorporate the coconut oil. Pulse until the mixture forms pea-sized crumbs, ensuring it’s well distributed throughout the flour. If you don’t have a food processor, you can easily do this by hand. Just whisk the flour mixture first, then use your fingers to rub in the coconut oil until you achieve a similar crumbly texture.
3. Gradually add ice-cold water, one tablespoon at a time, pulsing after each addition. The dough should come together without being overly wet. When it forms a cohesive ball, you know you’re on the right track!
4. Once the dough is ready, form it into a ball, even if it crumbles a bit. Wrap it tightly in plastic wrap and refrigerate for about 30 minutes. This resting period allows the gluten to relax, ensuring a tender crust.
5. While the dough chills, prepare the filling. In a saucepan over medium-low heat, combine the strawberries, rhubarb, 2 tablespoons coconut sugar, and 2 tablespoons water. Stir frequently, allowing the mixture to cook for around 15 minutes, until the rhubarb has softened but still holds its shape. This filling can be used right away or refrigerated for later.
6. After 30 minutes, retrieve the dough from the fridge. On a clean surface, form it into a disc. Place it between two sheets of wax paper and roll it out into a circle about 1/2-inch thick. The rolled-out dough should be large enough to accommodate your filling.
7. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Carefully transfer the rolled dough onto the prepared baking sheet.
8. Place the cooked fruit filling in the center of the dough, making sure to leave about two inches around the edges. This space is essential for folding the dough over.
9. Now, fold the edges of the dough over the fruit filling, creating a rustic crust. It’s okay if the edges aren’t perfectly uniform; that’s part of the galette’s charm!
10. Sprinkle the remaining coconut sugar over the exposed filling and crust. This will create a lovely caramelized top as it bakes.
11. Bake in the preheated oven for 20 to 25 minutes, or until the crust has turned a beautiful golden brown and the filling is bubbly. Keep an eye on it during the last few minutes to prevent over-browning.
12. Once baked, remove the galette from the oven and allow it to cool slightly before serving. I recommend enjoying it warm!

Substitutions and Tips

When it comes to baking, having tips and tricks can make all the difference. Here are a few helpful suggestions to enhance your Strawberry Rhubarb Galette experience.

• Storage: Keep leftover galette in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the galette before baking. Just wrap it tightly in plastic wrap and foil for up to two months. Bake directly from the freezer, adding a few extra minutes to the baking time.
• Pairing: This galette pairs wonderfully with vanilla ice cream or a dollop of freshly whipped cream. For an adult twist, try it with a scoop of coconut yogurt.
• Gluten-Free Option: Substitute the whole-wheat flour with a gluten-free flour blend to cater to gluten-sensitive guests.
• Adding Flavor: Enhance the filling by adding spices like cinnamon or a splash of lemon juice for extra depth.

Serving Suggestions

• Warm Slices: Serve slices warm with a scoop of vanilla ice cream for a comforting treat that will satisfy your sweet tooth.
• Room Temperature: This galette is also delicious at room temperature, making it perfect for potlucks or picnics.
• Fresh Whipped Cream: A dollop of freshly whipped cream enhances the flavors and adds a touch of elegance to each slice.
• Seasonal Celebrations: This dessert is excellent for spring gatherings, birthday parties, or even as a light yet indulgent option for brunch.
• Accompanying Beverages: Pair it with herbal tea or a light sparkling drink to complement the sweet and tart flavors.
• Leftover Treats: Store any leftovers in an airtight container for up to three days, perfect for a sweet snack later in the week.

FAQ

Conclusion

The Strawberry Rhubarb Galette is a delightful concoction that marries the sweetness of strawberries with the tartness of rhubarb in a flaky crust. It’s not just dessert; it’s a slice of nostalgia and love that reminds us of sunny spring days. I encourage you to try making this galette; it’s easier than you might think and offers endless deliciousness. Each bite is a small celebration, perfect for sharing with friends and family. So gather your ingredients and enjoy this beautiful treat today!

Strawberry Rhubarb Galette

Experience the harmony of sweet strawberries and tart rhubarb in this delightful Strawberry Rhubarb Galette. With a flaky crust and vibrant filling, it’s the perfect dessert for any occasion. Easy to make and sure to impress, why not indulge tonight?

Print Recipe Pin Recipe

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 cups white whole-wheat flour
• 1 tablespoon coconut palm sugar plus 2 teaspoons for dusting
• 1/4 teaspoon kosher or sea salt
• 1/2 cup virgin coconut oil solid
• 2 to 3 tablespoons water ice cold, as needed
• 2 cups strawberries halved, hulled
• 1 cup rhubarb diced (sub 1 cup peeled diced tart apples when rhubarb is not in season)
• 2 tablespoons coconut sugar
• 2 tablespoons water

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Peeler
• Food Processor
• Frying Pan
• Wooden Spoon
• Cutting Board
• Whisk

Method

 

1. Start by preparing your dough. In a food processor fitted with the s-blade, add flour, 1 tablespoon coconut sugar, and salt. Pulse to mix the ingredients until well combined. The food processor makes this step quick and easy.
2. Next, incorporate the coconut oil. Pulse until the mixture forms pea-sized crumbs, ensuring it's well distributed throughout the flour. If you don’t have a food processor, you can easily do this by hand. Just whisk the flour mixture first, then use your fingers to rub in the coconut oil until you achieve a similar crumbly texture.
3. Gradually add ice-cold water, one tablespoon at a time, pulsing after each addition. The dough should come together without being overly wet. When it forms a cohesive ball, you know you’re on the right track!
4. Once the dough is ready, form it into a ball, even if it crumbles a bit. Wrap it tightly in plastic wrap and refrigerate for about 30 minutes. This resting period allows the gluten to relax, ensuring a tender crust.
5. While the dough chills, prepare the filling. In a saucepan over medium-low heat, combine the strawberries, rhubarb, 2 tablespoons coconut sugar, and 2 tablespoons water. Stir frequently, allowing the mixture to cook for around 15 minutes, until the rhubarb has softened but still holds its shape. This filling can be used right away or refrigerated for later.
6. After 30 minutes, retrieve the dough from the fridge. On a clean surface, form it into a disc. Place it between two sheets of wax paper and roll it out into a circle about 1/2-inch thick. The rolled-out dough should be large enough to accommodate your filling.
7. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Carefully transfer the rolled dough onto the prepared baking sheet.
8. Place the cooked fruit filling in the center of the dough, making sure to leave about two inches around the edges. This space is essential for folding the dough over.
9. Now, fold the edges of the dough over the fruit filling, creating a rustic crust. It's okay if the edges aren’t perfectly uniform; that's part of the galette's charm!
10. Sprinkle the remaining coconut sugar over the exposed filling and crust. This will create a lovely caramelized top as it bakes.
11. Bake in the preheated oven for 20 to 25 minutes, or until the crust has turned a beautiful golden brown and the filling is bubbly. Keep an eye on it during the last few minutes to prevent over-browning.
12. Once baked, remove the galette from the oven and allow it to cool slightly before serving. I recommend enjoying it warm!

Notes

Keep leftover galette in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture. You can freeze the galette before baking. Just wrap it tightly in plastic wrap and foil for up to two months. Bake directly from the freezer, adding a few extra minutes to the baking time.

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Meet Stella Ross

I’m Stella, and I believe that even a busy Tuesday night deserves a special meal. I love taking simple pantry ingredients and turning them into something that feels like a hug in a bowl. I hope this recipe brings a little bit of coziness to your kitchen today!"