Rhubarb Strawberry Butter Galette

A rustic rhubarb-strawberry galette is one of those desserts that instantly brings a sense of celebration to my kitchen. I love how the juicy fruit bubbles up in a buttery freeform crust—perfect for spring gatherings or a cozy weekend treat. All you need is a handful of pantry ingredients and a bit of patience for flakey pastry magic.

I still remember the first time I brought this out for friends, everyone grabbed a slice before it had even cooled—I always keep extra ice cream on hand now.

Ingredients

• All-purpose flour: Gives the crust its sturdy yet tender texture; choose a high-quality unbleached flour for best results
• Butter: Creates flaky layers; make sure it is very cold before using
• Sugar: In the crust adds just the right sweetness; opt for fine granulated for even mixing
• Salt: In the dough balances flavors; use a fine sea salt for the best result
• Ice water: Brings the dough together; cold water helps prevent tough crust
• Rhubarb: Gives a tart-floral note; look for firm stalks with vivid red color
• Strawberries: Add sweetness and fragrance; pick berries that are red all the way to the tip for flavor
• Light brown sugar: Adds depth and a gentle caramel tone; fresh is best for easy mixing
• Lemon juice and zest: Brighten the filling; always zest first then juice so you do not waste any flavor
• Corn starch: Thickens the fruit juices so your galette stays crisp; lump-free is best
• Vanilla seeds: Gives the filling a delicate aroma; scrape from a real vanilla bean for the best taste but you can sub a splash of vanilla extract
• Instant oats: Sprinkled under the fruit protect the base from sogginess; use rolled oats if needed just pulse lightly in a food processor
• Egg and milk for brushing: Help the crust bake up glossy and golden; use the freshest egg you have
• Coarse sugar: Sprinkled on top gives a little crackly crunch; try raw or turbinado sugar
• Vanilla ice cream: For serving the final touch; always worth the extra scoop especially when the galette is still warm

Step-by-Step Instructions

Make the Dough:

In a food processor, combine flour, sugar, salt, and chilled butter. Pulse gently just until the mixture forms small pea-sized pieces. Slowly stream in ice water one tablespoon at a time, pulsing between additions, until the dough barely comes together. Do not overmix or the crust will be tough. Tip the crumbly mix onto a floured board and gently press into a disk without kneading. Wrap tight in plastic and chill in the fridge for at least one hour for tender results.

Prepare the Filling:

Trim and slice rhubarb into even batons. Hull and quarter the strawberries. In a large bowl, toss the fruit with brown sugar, lemon juice and zest, corn starch, and scraped vanilla seeds. I like to let this mixture sit ten minutes to start dissolving the sugar and release some juices, which helps the filling set.

Shape the Galette:

On a lightly floured surface, roll out the chilled dough into a circle roughly the thickness of a coin. Carefully slide the dough onto a parchment-lined baking sheet so it does not tear. Sprinkle the center evenly with instant oats this layer absorbs extra juices. Pile the fruit mixture in the middle, leaving a generous border all around.

Fold and Chill:

Gently fold the dough edges up and over the fruit, working around the circle and lightly overlapping sections for a rustic look. Do not fuss too much about perfection. Slide the sheet pan with the formed galette into the freezer for about fifteen minutes this step helps the butter in the dough set up again for the flakiest crust.

Bake:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Take the galette from the freezer and brush just the exposed pastry with your beaten egg and milk mixture. Sprinkle the crust with coarse sugar for sparkle and crunch. Bake on the middle rack until the crust is deep golden and you see fruit juices bubbling—usually between forty and forty-five minutes. Let cool just briefly, then serve up warm with plenty of vanilla ice cream.

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Every season I look forward to the first bundles of rhubarb but what truly makes this dessert special for me are those sweet local strawberries I used to pick with my grandmother. It always takes me back to summer mornings in her kitchen.

Storage Tips

Leftover slices keep well room temperature covered with foil for 1 day or pop them in the fridge for up to three days. The crust stays surprisingly crisp even next day and if you want a little warmth just heat in a low oven until the fruit is bubbly again. You can also wrap the whole unbaked galette in plastic and freeze for up to a month then bake straight from frozen just tacking on an extra five minutes.

Ingredient Substitutions

No rhubarb Try tart apples or frozen berries using the same method. If you run out of corn starch, all-purpose flour or quick-cooking tapioca pearls work for thickening the filling. Not a fan of vanilla beans A teaspoon of pure extract works just fine. Gluten-free folks can sub a good all-purpose gluten-free flour blend for the dough.

Serving Suggestions

This rustic tart shines with a scoop of creamy vanilla ice cream but lightly whipped cream is wonderful too. For brunch I have even drizzled local honey over slices or sprinkled each serving with sliced toasted almonds for added crunch. In summer, a glass of sparkling rosé makes a perfect fresh pairing.

Cultural and Seasonal Notes

Galettes started as an everyday French country dessert, using whatever fruit looked best at the market. You do not need any tart or pie pan—just simple hands and good ingredients. Rhubarb and strawberries hit their stride in early spring, which is why this galette tastes like the season itself. It is a recipe that celebrates simplicity and abundance all in one.

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This is the kind of dessert that always brings everyone into the kitchen—the aroma of butter and strawberries as it bakes is pure comfort. And honestly once you master this dough the same method works for whatever fruit you have on hand all year round.

Frequently Asked Questions

→ How do I keep the crust flaky?

Use very cold butter and water, and chill the dough before rolling to ensure a delicate, crisp texture.

→ Can I prepare the galette ahead?

You can assemble the galette and freeze it before baking. Bake directly from frozen, adding a few extra minutes in the oven.

→ What prevents a soggy base?

Sprinkling oats under the fruit filling absorbs excess juices, keeping the crust well-baked and crisp.

→ Are frozen rhubarb or strawberries okay to use?

Frozen fruit works, but thaw and drain well to avoid excess moisture in the galette.

→ Does the filling need pre-cooking?

No pre-cooking needed—just toss the fruit with sugar, cornstarch, and lemon, then add directly to the dough.