Strawberry Rhubarb Galette + Crisp, because two ways is better than one!
After testing this recipe several times and trying out two techniques, I finally decided to share both and you get to choose! Strawberry Rhubarb Galette or Strawberry Rhubarb Crisp is the question and I promise, they are both too good to pick one!
Strawberries are in peak season, they are sweet and juicy and we cannot keep them in our home. Once we have brought them home from the market, they only last for a day or two before we eat them up. The sweetness of strawberries and the tart flavor of rhubarb is what makes this flavor combination magical. Keeping these flavors super simple is key, but adding a touch of cinnamon, orange zest and a splash of orange juice will enhance the flavors. Rhubarb is only in season for a short time and the moment it is, this recipe is a must!
A Galette is a rustic style, using a flaky pie crust created in a free form. I love the style and flavor of a galette because it allows you to focus on the filling and takes the stress and perfection out of baking. Strawberry Rhubarb Galette is the perfect summer dessert with chunks of fresh fruit baked into a buttery crust.
Strawberry Rhubarb Crisp is another awesome way to show off the flavors of these two fruits. The crisp is going to allow you to have a juicy filling with only a topping combined of flour, brown sugar, and butter. There is no shell for this crisp and is best baked in an ovenproof dish to hold the filling.
Strawberry Rhubarb Galette or Strawberry Rhubarb Crisp is the question and one that I don’t want to make! So make them both!
Strawberry Rhubarb Galette
Ingredients
- Strawberry Rhubarb Filling:
- 2 Cups Fresh Strawberries, sliced
- 2 Cups Rhubarb, fresh or frozen cut into one inch chunks
- ½ Cup Granulated Sugar
- 2 Tbsp Corn Starch
- ¼ tsp Cinnamon
- Zest of 1 orange
- 1 Tbsp Orange Juice
Strawberry Rhubarb Galette:- 1 ½ Cup All Purpose Flour
- 1 Tbsp Granulated Sugar
- ½ tsp Salt
- 8 Tbsp Unsalted Butter, Chilled + Cubed
- 5 Tbsp Water, Ice Cold
Instructions
- Place the flour, sugar and salt into the bowl of a food processor and pulse to combine
- Slowly add in the chilled and cubed butter to the flour mixture and pulse until it looks like course meal
- Continue pulsing and add the ice cold water, one tablespoon at a time until the dough comes together into a ball
- Remove the dough from the food processor and press together but do not over knead
- Wrap the dough in plastic wrap and refrigerate for 1-2 hours or overnight
- Once you are ready to bake, preheat the oven to 350 degrees F
- Roll out the dough on a lightly floured surface into a 12 inch circle
- Place the dough on a parchment lined sheet pan
- Fill the center of the dough with the Strawberry Rhubarb filling leaving about a 2 inch perimeter (make sure to remove most of the additional liquid, it will become juicy when it bakes)
- Fold the edges of the dough in to overlap the blueberries
- Egg wash the edge of the dough and sprinkle with sugar crystals or sugar in the raw
- Bake at 350 degrees F for 35-40 minutes or until the dough is a light golden color
- Remove from the oven and allow the Galette to cool for 5-10 minutes
Strawberry Rhubarb Crisp
Ingredients
- Strawberry Rhubarb Filling:
- 4 Cups Fresh Strawberries, sliced
- 4 Cups Rhubarb, fresh or frozen cut into one inch chunks
- 1 Cup Granulated Sugar
- 3 Tbsp Corn Starch
- ½ tsp Cinnamon
- Zest of 1 orange
- 2 Tbsp Orange Juice
- Strawberry Rhubarb Crisp:
- 1 Cup All Purpose Flour
- ½ Cup Light Brown Sugar
- 1 tsp Baking Powder
- ½ tsp Cinnamon
- ¼ tsp Salt
- 8 Tbsp Unsalted Butter, softened
Instructions
- Preheat oven to 350 degrees F and butter ramekins or pie dish
- In a medium bowl, combine flour, brown sugar, baking powder, cinnamon and salt
- Slowly add in melted butter and crumble together until small pea size dough is created
- Top the fruit filling with the crisp topping and bake for 30-35 minutes or until lightly golden
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