2 weeks Ago
Strawberries and rhubarb are the best of friends and have been happily coupled for years. Desserts that combine them are a sure sign of warm weather, and I make one every year when rhubarb is available in our gardens and groceries. My 2025 rendition is this galette, a free-form pie that charms with its rustic simplicity.
Berries and rhubarb, nicely sweetened, are tucked into a circle of pie dough and baked — nothing fancy, just old-fashioned goodness. Both rhubarb and strawberries exude so much juice that the crust they’re cooked in often gets soggy. To prevent that, I’ve included a layer of crumbled cookies underneath the fruit filling to absorb the liquid and keep the crust crisp.
Makes 6 servings; active time: 45 minutes, total time: 1 hour, 20 minutes Make on a shiny metal rimmed baking sheet For the crust: 11⁄2 cups unbleached all-purpose flour 1 tablespoon granulated sugar, preferably superfine 1⁄4 teaspoon salt 8 tablespoons unsalted butter, cut into 1-inch cubes and very cold (I freeze the cubes for about 10-20 minutes) 11⁄4 teaspoons vanilla extract 4-6 tablespoons ice water For the filling: 1⁄2 cup granulated sugar, preferably superfine 21⁄2 teaspoons cornstarch 1⁄4 teaspoon salt Generous 11⁄4 cups of washed and trimmed fresh rhubarb, cut into 1⁄2-inch pieces (2-3 stalks) Generous 11⁄4 cups hulled and halved fresh strawberries 11⁄4 teaspoons vanilla extract or paste For the crumb layer: Generous 1⁄4 cup crushed graham crackers or vanilla wafers 3 tablespoons granulated sugar, preferably superfine 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon, optional For the egg wash: 1 egg 1 teaspoon cream or milk 1 teaspoon water 2 teaspoons turbinado or coarse granulated sugar Make crust (can make one day ahead): Combine the flour, sugar and salt in a food processor and pulse until blended. Cut the cold butter into 16 pieces, add them and pulse until they’re broken up but still in big chunks. Add 3 tablespoons ice water and pulse until mixture forms coarse crumbs.
Squeeze some between your fingers; if it doesn’t hold together, add more water, a little at a time, pulsing briefly after each addition, until it does. Take care, too much water will make a tough crust. Dough should be shaggy, in moist curds, with bits of butter visible throughout.
Dump it out onto a piece of wax paper and gently knead a few times until a cohesive dough forms (handle the dough as little as possible), shape into a 6-inch disc, wrap and refrigerate until firm. Prepare filling: Whisk the sugar, cornstarch and salt in a large mixing bowl to combine well. Add the rhubarb pieces, halved strawberries and vanilla, and lightly toss/stir the mixture until the rhubarb and berries are well coated with the dry ingredients.
Cover the bowl and let it rest for 15-20 minutes. Uncover the bowl; the berry juices will have moistened the mixture. Toss/stir again until all the dry ingredients disappear and a thick sauce forms.
Prepare crumb layer and roll crust: While the filling rests, preheat the oven to 400 degrees with a rack in the center position and line your cookie sheet with parchment paper to capture any butter seepage during baking. Combine all the ingredients for the crumb layer in a small bowl, whisk to blend them well and set aside. Remove the dough for the crust from the fridge, roll it — between two floured sheets of waxed paper — into a 12-inch circle.
If it’s softened, place it, in the waxed paper, in the freezer to firm up. Fill crust: When firm, remove the top sheet of waxed paper, flip the uncovered dough circle over, onto the center of the parchment-lined baking sheet, and lift off the remaining sheet of waxed paper. Sprinkle on the crumb mixture, spreading it evenly to within 2 inches of the circle’s border.
Spoon the rhubarb and berries (not the sauce) over the crumb layer, mounding them slightly in the center. Gently fold the edges of the dough over it, pleating it as you go. If the dough tears, pinch it back together, or the filling may leak out while baking.
Bake: Combine the ingredients for the egg wash in a small bowl, whisk to blend well, and brush over the crust; you won’t use it all. Sprinkle on the sugar. Bake until the crust is set and golden and the filling starts to bubble, 35-40 minutes.
If the crust is done before the filling, tent the galette with a sheet of aluminum foil until the filling is fully baked. Cool and serve: Cool completely before serving, either chilled or at room temperature. It’s best the day it’s made.
Store in the fridge..
