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Strawberry Rhubarb Galette

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A delightful galette combining sweet strawberries and tart rhubarb wrapped in a buttery crust, perfect for summer celebrations.

Ingredients

Scale
  • 1 pie crust
  • 2 cups strawberries, sliced
  • 2 cups rhubarb, chopped
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 egg (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • Pinch of salt

Instructions

  1. Preheat the oven to 375°F (190°C) to ensure it’s hot and ready for your galette.
  2. Combine the sliced strawberries, chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and salt in a bowl. Gently toss until evenly coated.
  3. Roll out the pie crust into a large circle, about 12 inches in diameter, and place it on a parchment-lined baking sheet.
  4. Spoon the fruit mixture into the center of the crust, leaving a generous 2-inch border around the edges.
  5. Fold the edges of the crust over the filling, pleating as necessary.
  6. Beat the egg with the milk and brush this mixture over the crust.
  7. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
  8. Allow the galette to cool for a few minutes before slicing and serving.

Notes

This galette pairs beautifully with vanilla ice cream or whipped cream. Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/strawberry-rhubarb-galette/

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