Rhubarb is finally back in season! What are you making with your limited supply? When I think of rhubarb, I think of my grandma's strawberry rhubarb jam! She always had her freezer stocked with jars and we ate through them so quickly! Another classic is strawberry rhubarb pie. I haven't had this quite as much, but my friends request it every year. This year, I decided to take an easier route and make Mini Strawberry Rhubarb Galettes!
What You Need to Make this Recipe
- Strawberries & rhubarb: This sweet-tart combo just happens to be in season at the same time and compliment each other super well! However, they don't need to be fresh for this recipe. You can use fresh or frozen fruit to make these galettes! I've started to stock up on rhubarb and freeze the rest so I can have it year-round. (Tip: wash & dry your fruit before freezing it!) Frozen strawberries can be found at most grocery stores at all times. If you do use frozen fruit for this, I recommend setting it out to thaw for about 30 minutes. Then, slice and measure it!
- Sugar & lemon juice: Enhance and balance out the sweet & tartness of the fruits!
- Corn starch: This helps thicken the strawberry rhubarb filling so it holds together better in the galette crust.
- Flour, salt, sugar, ice water, cold butter: These ingredients make up your crust! You'll want to work quickly and keep it as cold as possible. I like to cut my butter into tablespoons and then freeze it for at least 20 minutes before adding it to the flour.
- Egg yolk & turbinado sugar (optional but recommended): Mix the yolk with a splash of water and brush it on the edges of your frozen galette dough. Then, sprinkle a little turbinado (or demerara) sugar over the egg wash. The egg wash gives the crust a golden color and helps the turbinado sugar stick. I love the extra bit of sweetness and crunch the sugar adds!
- Food chopper (optional but recommended): This makes the dough process way easier and faster!! Chop your flour, salt, and sugar. Add the cold butter. Chop. Gradually add ice water & chop until the dough starts to ball up. Done!
- Rolling pin & parchment paper: For rolling out the dough! Parchment paper helps prevent sticking and makes transporting the galettes much easier!
Making the Dough
The dough is always the trickiest part of recipes for me! Using a food chopper as I mentioned above makes it wayyy easier. However, if you don't have a food chopper or blender, you can make it by hand! Rather than chopping the butter into the flour, you'll use a pastry cutter or fork to break it up into very small pieces and mix it around so it's all coated with flour. Then, stir in the ice water with a spatula 1 tablespoon at a time until the dough starts to stick together.
Form a ball with the dough and then flatten it on a sheet of plastic wrap. Wrap it up nice and snug, and then plop it in the freezer for about an hour. When it's cold & firm, take it out of the freezer and cut it into 4 equal pieces. Work with 1 piece at a time & keep the rest in the fridge. Form a ball with the dough and then flatten it over a piece of parchment paper. Place another sheet of parchment on top of the flattened ball and roll it out with a rolling pin. (This prevents the dough from sticking to the pin.) The dough should be a thin circle, about 8 inches in diameter.
Assembling the Galettes
Add a few scoops of strawberry rhubarb filling (without the juices) to the center of the dough circle. Leave at least an inch around the edge. Then, tightly fold the edges over on top of the filling. Trim the parchment around the edges, then transfer to a baking sheet and place it in the freezer. Freezing the galettes before baking them is important so that they maintain their shapes while baking! If you skip this step, the edges may unfold a bit. Right before you put them in the oven, add the egg wash and turbinado sugar!
I was able to find rhubarb in the produce section at Mariano's and Whole Foods! Mariano's had it available to grab by the whole stalk. Whole Foods had it trimmed and packaged in a clear plastic, rectangular box. I'd recommend checking your local grocery stores or farmer's markets! Sometimes it isn't labeled clearly since it's so short-lived, and you really have to search for it!
When you pull these out of the oven, they're going to be bubbling and golden! My favorite way to eat them is by letting them rest for a few minutes and then adding a big scoop of vanilla ice cream on top while they're still warm! They're also delicious topped with whipped cream! These galettes can also be served cold, which is how my friends prefer to eat them!
If you happen to have any leftovers, they can be stored in an airtight container in the refrigerator for up to 5 days. I recommend eating them within a couple of days as the crust might start to get a bit soggy after a while.
Absolutely! This recipe uses an all-butter crust, but you can definitely substitute 4 tablespoons of butter for 4 tablespoons of cold shortening.
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Mini Strawberry Rhubarb Galettes
- Plastic wrap
- Parchment paper
- Baking sheet
- Food chopper
- Rolling Pin
- Mixing bowls
- Measuring cups
- Measuring spoons
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter cut into tablespoons and freeze for 20 minutes
- 5-7 tablespoons ice water
Strawberry Rhubarb Filling
- 2 cups strawberries diced, fresh or frozen* (see notes below for frozen)
- 2 cups rhubarb diced, fresh or frozen* (see notes below for frozen)
- ½ cup light brown sugar packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons corn starch
Optional egg wash + sugar
- 1 large egg yolk
- 1 teaspoon water
- ¼ cup turbinado or demerara sugar
Dough (follow if using a food chopper)
- Add the flour, sugar, and salt to a food chopper. Pulse for 5 seconds. Add the cold butter and pulse until it's blended really well (no large butter chunks are left).
- Add up to 4 tablespoons of ice water, pulsing after each tablespoon. Then, add ½ tablespoon of water at a time until the dough begins to stick together.
- Place the dough onto a sheet of plastic wrap. Form it into a ball and flatten it. Then, wrap it in the plastic wrap and place in the freezer for 1 hour.
Dough (follow if making by hand)
- Whisk the flour, sugar, and salt together in a large bowl. Cut the cold butter into the flour mixture using a pastry cutter or fork. Make sure the butter is coated well with sugar and there are no large chunks.
- Add up to 4 tablespoons of ice water, mixing with a spatula after each tablespoon. Then, add ½ tablespoon of water at a time, stirring until the dough begins to stick together.
- Form a ball with the dough and flatten it on a sheet of plastic wrap. Then, wrap it up and place in the freezer for 1 hour.
Strawberry Rhubarb Filling
- Mix the strawberries, rhubarb, brown sugar, sugar, lemon juice, and corn starch in a medium-large bowl until well combined. Refrigerate until your crust is rolled out.
Assembling the Galettes
- Cut the chilled dough into 4 equal pieces. Work with 1 piece at a time while the others chill in the refrigerator.
- Form a ball with the dough and then flatten it on a sheet of parchment paper. Place another sheet of parchment paper on top of it, and then use a rolling pin to roll it out to a circle 8 inches in diameter.(It helps to tape the bottom parchment sheet to the counter. The sheet on top is to prevent the pin from sticking to the dough.)
- Spoon strawberry rhubarb filling onto the center of the dough (try to leave the juice behind in the bowl). Leave 1 inch of the dough unfilled around the edge.
- Tightly fold the unfilled dough edges onto the filling. The galette should be about 6 inches in diameter.
- Trim any excess parchment paper around the galette and then transfer it onto a sheet pan. (Keep the parchment under it.) Place it in the freezer.
- Repeat with the remaining 3 dough balls, placing each galette onto the pan in the freezer when you're done. All 4 should fit on a half sheet baking pan.
- After all galettes have been assembled and placed in the freezer, preheat the oven to 375°F.
- When your oven is pre-heated and the galettes have been in the freezer for at least 20 minutes, brush them with an egg wash (the yolk mixed with water) and sprinkle turbinado sugar around the edges.
- Bake on the middle shelf until the crust is golden and the filling is bubbling.The time will vary depending on how long they were frozen for. Start checking them around 15-20 minutes. They may take up to 40 minutes to bake.