If you’re looking for the perfect way to celebrate early summer, this strawberry rhubarb galette is it. Or should I say rhubarb strawberry galette? However you phrase it, the combination of tart rhubarb and sweet strawberries wrapped in a golden, rustic crust is pure joy.
On a recent spring afternoon in New England, I stopped by a small farm stand. It’s May, and while local strawberries aren’t quite in yet (they’re coming soon!), there was one thing in beautiful abundance: rhubarb! I grabbed a few vibrant stalks and picked up some organic strawberries from the grocery store on the way home. I debated making a pie, but ultimately decided on a galette for a small lunch with my mom, grandmother, and aunt-by-love.
A galette showcases the natural beauty of the fruit. Unlike a pie, it doesn’t hide the strawberries and rhubarb—just lets them shine. And let me tell you, we were not disappointed.
This strawberry and rhubarb galette is perfect for a spring or early summer luncheon. Ask everyone to bring a little something, relax, and enjoy the sweetness of the season. It’s a lovely summer dessert that feels right at home on any table in May or June.
Ingredients
- 1 sourdough pie crust (use half of this recipe – freeze the other half or make two galettes!)
- 3 cups strawberries, hulled and halved (about 12 oz)
- 2 3/4 cups rhubarb, chopped into 1/4-inch chunks (about 12 oz)
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 5 teaspoons cornstarch
- 1 egg, beaten (for egg wash)
- Turbinado sugar (for sprinkling)
Instructions
- Roll out the sourdough pie crust into a rough 14-inch circle. Don’t worry about perfection—the jagged edges give it that rustic galette charm. If you’re using a different tart dough or pastry base, it will still work beautifully.
- Place the rolled-out dough on a parchment paper-lined baking sheet and refrigerate while you prep the filling.
- Preheat the oven to 400°F.
- In a large bowl, combine the strawberries, rhubarb, coconut sugar, vanilla, and cornstarch. Mix well and let sit for 20 minutes.
- Remove the dough from the fridge. Using a slotted spoon, spread the fruit mixture evenly in the center of the dough, leaving a 1 1/2 to 2-inch border.
- Fold the dough edges up and around the fruit to form the galette. Spoon any remaining juices from the bowl into the center of the galette, but avoid the outer crust.
- Brush the crust with the beaten egg and sprinkle with turbinado sugar.
- Bake for 45 minutes, or until the crust is golden and the filling is bubbling. Some juices may escape and caramelize—this is part of the charm of any good rhubarb galette recipe!
Favorite Tools
For this galette, I used my large Caraway baking sheet—it’s non-stick, roomy, and just perfect for rustic desserts like this. I always line it with my favorite parchment paper sheets. They come in a big pack, last forever, and make cleanup a breeze. Highly recommend!
Serving Ideas
Let the galette cool for about 15 minutes before slicing. Serve warm with homemade honey whipped cream or a scoop of Haagen-Dazs vanilla ice cream. I love Haagen-Dazs because it’s one of the few store-bought options without additives or gums—just real ingredients.
Sure, this dessert includes refined sugar, but I think enjoying a beautiful treat made with fresh rhubarb straight from the farm stand is a reason to celebrate.
Enjoy your strawberry rhubarb galette (or rhubarb and strawberry galette, if that’s how you say it!), and don’t forget to share your creation. Leave a review and let me know how you liked the recipe. Here’s to good food and good company!
Frequently Asked Questions
Can I use frozen fruit in this rhubarb galette recipe? Yes! Just thaw and drain your frozen strawberries and rhubarb before mixing with sugar and cornstarch to prevent excess liquid in the galette.
What’s the difference between a galette and a tart? A galette is a free-form pastry made with tart dough or pie dough that’s folded around the filling. A tart is typically baked in a pan with more structured sides.
Can I make the dough ahead of time? Absolutely. The tart dough or sourdough pie crust can be made up to 2 days in advance and stored in the refrigerator, or frozen for later use.
What’s the best way to store leftovers? Store any leftover galette in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat in the oven to maintain the crispness of the pastry.
Can I make this galette vegan? Yes! Use a plant-based tart dough and brush the crust with a little non-dairy milk instead of egg. The rest of the ingredients are already vegan-friendly!
More Spring Dessert Ideas
If you’re loving the fresh, fruity flavors of this strawberry rhubarb galette, here are a few more spring dessert ideas to inspire your next gathering:
Spring Brownies (Vegan)
These festive, chewy brownies use dye-free spring sprinkles and are completely vegan. They’re perfect for celebrating warmer days, spring birthdays, or just a weekend baking project with the kids.
Fruit and Chocolate Charcuterie Board
Make a gorgeous dessert board featuring dark, milk, and white chocolate chunks paired with fresh berries like strawberries, raspberries, and blueberries. Add in watermelon cubes, pretzels, nuts, and dried fruit for variety. This fun and interactive dessert is perfect for entertaining in May or June and pairs beautifully with the rustic charm of any pastry-based treat.
When Is Rhubarb in Season?
Rhubarb season typically runs from April through June in most parts of the U.S., making it the ideal ingredient for early summer desserts like this galette. If you’re baking in May or June, rhubarb is likely fresh, local, and abundant.
Make It Your Own: Variations and Swaps
Want to customize your galette?
- Swap strawberries for raspberries or blueberries
- Use maple sugar or brown sugar instead of coconut sugar
- Add a pinch of cinnamon or ginger to the filling for warmth
- Make mini galettes for individual servings
Storage & Make-Ahead Tips
- The tart dough can be made up to 2 days ahead and refrigerated or frozen
- The baked galette keeps well in the fridge for 2–3 days
- Reheat in a toaster oven for the crispiest pastry
How to Freeze Galette
Want to prep ahead? Here’s how:
- To freeze before baking: Assemble the galette and freeze it flat on a parchment-lined tray. Once solid, wrap in plastic and foil. Bake directly from frozen, adding 10–15 extra minutes.
- To freeze after baking: Cool completely, then wrap and freeze for up to 2 months. Reheat in a 350°F oven for best texture.
What to Serve With Strawberry Rhubarb Galette
This rustic galette pairs beautifully with:
- Herbal teas like chamomile or mint
- A chilled glass of rosé or sparkling lemonade
- A fresh green salad for a light, balanced meal
Ingredient Spotlight: Rhubarb
Did you know rhubarb is actually a vegetable? Its vibrant stalks bring tart flavor and beautiful color to desserts. It’s rich in antioxidants and pairs especially well with sweet fruits like strawberries in early summer baking.
More Recipes Like This
If you love this galette, you might also enjoy:
- Strawberry Shortcake 9×13
- Cake Mix Peach Cobbler
- Sourdough Pie Crust Tutorial
- Summer BBQ Recipes
Pin This Recipe for Later
Include a high-quality vertical Pinterest pin and suggest:
📌 Save this Strawberry Rhubarb Galette Recipe to your Spring Baking or Summer Dessert board so you don’t forget it!
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Print
Sourdough Strawberry Rhubarb Galette
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
Description
This rustic strawberry rhubarb galette features a tangy-sweet fruit filling wrapped in flaky sourdough tart dough. A simple, stunning summer dessert perfect for June gatherings.
Ingredients
-
3 cups strawberries, hulled and halved
-
2 3/4 cups rhubarb, chopped into 1/4-inch chunks
-
2/3 cup coconut sugar
-
1 tsp vanilla extract
-
5 tsp cornstarch
-
1 egg, beaten (for egg wash)
-
Turbinado sugar (for sprinkling)
Instructions
-
Roll the sourdough crust into a 14″ circle. Chill on a parchment-lined baking sheet while prepping filling.
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Preheat oven to 400°F.
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In a large bowl, toss strawberries, rhubarb, coconut sugar, vanilla, and cornstarch. Let sit 20 mins.
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Spoon the fruit (drained) into the dough center, leaving a 2″ border.
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Fold edges over fruit. Brush crust with egg wash and sprinkle with turbinado sugar.
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Bake 45 minutes, until golden and bubbly.
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Cool at least 15 minutes before slicing and serving.
- Prep Time: 35
- Cook Time: 45
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