I'm sharing my Rustic Strawberry-Rhubarb Galette recipe with you, today. Who could want a better breakfast?! It also makes a wonderful dessert and is always a favorite at potlucks!
Don’t you just love this time of year, when the beautiful berries and gardens are producing and, finally, the prices have come down? I absolutely love this!! Mornings are still cool enough to bake or do some canning. Yes, I am old school and would prefer to make my own versus buying store-bought. It is the only way I know exactly what is in the food I eat. Well, I am lucky enough to have 2 booming crops of rhubarb with plenty ready now to take advantage of the strawberry sales and get a head start...Yummy. So I decided, this morning, to make one of my faves…A Rustic Strawberry-Rhubarb Galette!!
I have worked on this recipe over the years, so I am quite pleased with how all the “tweaking” I’ve done turns out. I thought you might enjoy the results of my hard labor…lol.
1st of all I made sure I could find strawberries on a great sale before I decided to go harvest some of my Rhubarb. (Did I mention that since the Gophers, in my backyard, killed one of the plants, not to mention a whole summer's garden, my wonderful Mum has been kind enough to grow my rhubarb in her backyard for me for the last three years?)
I found the strawberries 2/$3.00!! That is an incredible deal where I come from and they are just perfect. I washed and hulled them and slice them to a bake-able size. Then I went over to My Mum’s and pulled about 14-15 nice firm stalk of rhubarb… washes and cur the rhubarb up.
Here's one of those tricks I’ve discovered after making this recipe over and over ( My family LOVES it, and would have me make one daily, if possible) Because Rhubarb’s density and cooking time can vary, I want to make sure that it will cook and be tender in the baking time. And, after several ok tries, with a few too many super tart bites and came up with this trick, putting my cut rhubarb in a Pyrex, lidded dish, squeezing the juice of 1 orange over it ( you can use lemon, both work). And Microwaving for approximately 4-5 mins. The rhubarb comes out about half cooked and yet, still holds its form.
I drain off some of the liquid and put the strawberries and rhubarb in the refrigerator, separately to chill, this prevents your crust from absorbing too much juice from your filling being prepared before the dough is rolled out and the oven is preheated, so you can combine all and put it directly in the oven.
Okay, so now you’re ready to make it!!
I like a very fruity Galette! More fruit than usual, but it is up to you how you like yours!
2 cups cleaned, sliced strawberries, chilled
2 cups par-cooked rhubarb, cooled in the fridge.
1-1/2 cup white cane sugar
1/2 cup flour
¼-1/2 Tsp. cinnamon
1 tablespoon of pure Vanilla
Just stir lightly to combine, don’t be too vigorous here.
1 cup white flour
½ cup wheat flour
½ cup butter, frozen then cut into cubes
1-1/2 Tblsp. Sugar, white
½ Tsp. Salt
Ice Cold Water
1 Tblsp melted butter
** combine dry ingredients and cut in butter (you know how recipes for pie dough say until it resembles cornmeal? You don’t want that for this dough! Just cut the butter in until the pieces of butter are about pea-size…you want to see little pieces of butter, this is what will make your crust flakey)
(I added this photo of the dough so you can see that you will have and want to see little pieces if the butter)
You can use a food processor here, but if you do, I suggest you pulse only you do not want to overwork your crust. Add in enough of the cold water to just make your dough come together. Gently form into a ball and wrap In plastic wrap and place in the fridge for about ½ hour. This step is a must, to let the glutens relax.
Preheat your oven to 375F
Prepare your counter. I like to place a large piece of parchment paper on the counter; I will roll my crust out on it and assemble my Galette there, then you can easily slide parchment paper and galette onto your cooking pan. Unwrap your dough and roll out into a large round disk approximately 14-16”
Now drain any liquid off your strawberries and rhubarb and combine them, add flour, sugar, cinnamon and Vanilla, just fold mixture 4-6 times and then dump into the center of your dough round, spread out until it is covering all but 2-2-1/2 inches from the side, start pulling sides up and pinching them together all the way around until you meet.. Gently pull your parchment paper with Galette onto a large cookie sheet.
Brush tops of dough with melted butter and lightly sprinkle with sugar, put immediately into your preheated oven. Make sure not to let your fruit filling sit out until you are ready to put it in the oven!! You don't want to see any juices until the baking process, otherwise, you risk your pastry getting soggy. Cook until fruit is cooked and bubbly, checking the bottom of your Galette for a nice deep golden brown, you don’t want to overdo. Juices’ leaking over the sides is normal and Yummy!!
My Dad came over and enjoyed some of this with me!! So happy to see him enjoy it. I'm off to make two or three more! You can freeze them, raw, wrapped, take out and pop in the oven to enjoy them later in the year!! But, I really don't think much beats fresh! Enjoy and God Bless!
HI! New follower via Social Sunday!ReplyDelete
I invite you to visit me at http://www.pjstreasures.blogspot.com
Have a great week!
Thanks so much, Pam!! I'll be heading over to check out yours this afternoon!! I'm glad you like my Blog and I appreciate your "Follow"!Delete
Such a classic spring time dessert!! I'm gonna go get me some rhubarb :)ReplyDelete
Thanks, Doreen!! Buy some this year, but grow it after that, save ALOT of money!! I hope you enjoy this Galette! I love it! It is definitely one of my family's faves!Delete
Oh this looks soooooo good. Thanks tons for sharing and for joining Inspire Me. Hugs, MartyReplyDelete
Thank you so much, Marty!! So happy to join you!Delete
droolllllllllll, you had me at strawberries xoReplyDelete
LOL...Glad you like it, Katie! xoDelete
I love what you did with strawberries and rhubarb, I am going to try that..........Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!ReplyDelete
Kathy Shea Mormino
The Chicken Chick
I'm so glad, Kathy! read the notes on the following comment reply before you do.Delete
This looked so yummy I had to try it! Sadly you did not include the amount of flour to mix in with the fruit or the baking time. :( Juices not only leaked over the side, they ran all over the cookie sheet! It tasted pretty good though!ReplyDelete
I have made the necessary changes to this post!!ReplyDelete
You're so lucky to have fresh rhubarb! I'm in an apartment, but was still able to plant a tiny little vegetable garden this year. I'm hoping I don't kill everything :)ReplyDelete
This galette looks incredible!
Thanks, Loretta~ I am very lucky,but My Mom ,not me grew the rhubarb. I have GOPHERS!! Good luck with your vegi garden!!Delete
I'm anxious to try your Rhubarb pre cooking trick!ReplyDelete
Jeannie, If you get nothing else out of this whole recipe, That was the single best discovery for me!!! No worries if you've cooked it long enough anymore!! Just be sure to drain off any liquid and put in the fridge before putting into a filling! Let me know how you do!Delete
Very cool. My hubster loves rhubarb! Take care, LindaReplyDelete
Thanks Linda!! I do too, as you can tell! Thanks for the comment!Delete
So delicious. Love the photographs of real life vs Pinterest or magazine perfection. This is what I love about blogging, connecting with real homes bursting with life.ReplyDelete
Pleasure stopping by.
Thanks so much, Marcia!! I'm so pleased you came by and I'm flattered by your kind words.Delete
Happy Pinks back to you, See ya next Saturday?!
Looks DELICIOUS! I love strawberries and rhubarb together, and haven't had any this season yet! I love making galettes too, I love how easy they are to make and how delicious they are too! Yours looks wonderful!ReplyDelete
Thank you , Maria!! Since you love all of the above, as do I, I hope you'll try this recipe out...I think you'll really enjoy it!Delete
Hugs and Blessings, Theresa.
Hi Theresa" I wanted to follow up and let you know I made this and it was yummy! I brought it to a friends for dinner tonight and there were zero leftovers :).ReplyDelete
Thanks again for stopping by the hop! We appreciate it so much and we hope you've made some friends along the way.
Doreen!! I think this is the nicest comment I could ever get (to hear that you, actually made it) pleases me so much!!! I'm glad you and your friends were able to enjoy it!! There is certainly no shortage of friends with fellow bloggers like you, my dear!!!Delete
Love strawberry and rhubarb but never though of making a galette with the combination -- very clever and super yummy! Thanks so much for sharing on Busy Monday! APinchofJoyReplyDelete
Thanks Charlene! Give it a try!! Thanks for letting me crash your party!!Delete
I have always wanted to taste this flavor combo...looks delicious and beautiful! Now following you♥ReplyDelete
Linsey at The Farmhouse Porch
Thanks so much Lindsey!!! I'm so glad you've joined my journey!! I hope you get to try this recipe out this year!!Delete
thank you for sharing your lovely post at the hop xoReplyDelete
Thanks Katie!! xoDelete
I so need to try and make one too! YUMMY!ReplyDelete
Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality! I can't wait to see what you link up tomorrow evening!
Thanks so much, Christine!Delete
Oh, this galette is beautiful! And thanks for the tip about how long to pre-cook the rhubarb!ReplyDelete
Thanks for joining us for Let's Get Social Sunday!
Joy it is ALWAYS my pleasure!Delete
Come party with APIMP!ReplyDelete
I would love for you to share and link up at my TGIF Link Party.
The party is open every Thursday night and closes Wednesday's at midnight.
Thanks so much for the invitation, Cathy. Will do!! :)Delete
Good Morning Teresa, Thank you for a lovely recipe. Just before I visited you I was looking at another recipe for Galette..... how odd was that.... it must be the season!ReplyDelete
I have never combined rhubarb and strawberries, so this is something new and interesting for me.
Like yours my family love Galette and I was interested to see that you microwave your rhubarb for a short time. I do not own a microwave, so I will have to cook mine over the stove for a few minutes.
I have really enjoyed my visit and I have become a new follower.
I would like to invite you to visit me at Ivy, Phyllis and Me! when you have the time.
Have a lovely weekend.
Best wishes to you,
Daphne, I am so sorry this reply is so late in coming. I'm so glad you found my recipe. I'd love to know how it turned out for you!!Delete
Hi~ Stopping by from TGIF Party~ What a wonderful dessert to make with spring fruit:) This is something I would Love! Now following~ Lynn @ Turnips 2 TangerinesReplyDelete
Thank so much, Lynn!Delete
This sounds amazing. Thansk tons for linking to Inspire Me.ReplyDelete
Oh, Marty, Thank you so much for coming by! You are amazing. I do hope you'll give this recipe a try! You will Love it!!Delete
Blessings sweet lady,
Theresa, I love it even more now! Thank you so much for sharing this with us at Treasure Box Tuesday- I am sharing on Facebook this evening at 7:30 CST! :)ReplyDelete
Thank so much, Joy!! Baking my 3rd one for the day! They are such a big hit at my house, I'm so glad you like it! Thanks so much for Sharing it with your readers!!Delete
Thanks for coming by the Wonderful Wednesday Blog Hop and linking up! I wanted you to know I will be featuring your recipe on my FB page today at 10:45 am. Come on by and take a look! Blessings...ShariReplyDelete
Thank you so much, Shari! I'm glad you like it and very grateful that you are going to feature it!! Popping over to your Facebook page!Delete
The crust looks a little challenging for me but that looks so good!! Thanks for linking up to the Bloggers Brags Pinterest Party. I've pinned your post to the Bloggers Brags Pinterest BoardReplyDelete
Thank you so much, Tammy! It always looks harder than it is. Truth be told the messier the dough and crust roll out 9 time out of 10 makes the best ones! LOL I don't know why! Give it a try.Delete
Thank you! I was grateful for the invitation, :)ReplyDelete
Yum Yum Yum!ReplyDelete
This looks so good Theresa - I hope you are well! :-)ReplyDelete