Strawberry Rhubarb Galette #ImprovCookingChallenge

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Are you a rhubarb fan? I was just introduced to it last year via our CSA. Honestly, it’s one of those things that kind of scared me – I just didn’t know what to do with it.

Strawberry Rhubarb Galette 3

I’m so glad I got over my fear!

Rhubarb is tart, so it’s a perfect balance to strawberry dishes. If you’re a rhubarb newbie, anything with the strawberry/rhubarb combo is a great place to start!

Strawberry Rhubarb Galette 1

The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page. You can also read more about the event on our our home page

improvchallengeIf you’d like to see previous creations, check out our Pinterest board.

Strawberry & Rhubarb

Strawberry Rhubarb Galette 2

Strawberry Rhubarb Galette

Serves 6-8

1 1/2 cups flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup unsalted butter, cubed and chilled
6 Tbsp. very cold water
2 cups diced rhubarb
2 cups diced straberries
1 tsp. lemon zest
1/2 cup sugar
1 1/2 Tbsp. corn starch
2 tablespoons almond flour 
1 Tbsp. butter, melted
Granulated sugar, for topping
In a stand mixer, combine the flour, sugar, and salt. Add in the butter and beat until the butter is small crumbs. Add in the cold water and mix until it comes together.  Transfer the dough to plastic wrap, wrap up, and refrigerate for at least an hour.
After the dough has chilled, preheat the oven to 400 degrees.
Add the strawberries and rhubarb to a bowl. In a separate small bowl, stir together the lemon zest, sugar, and corn starch.
Roll out the dough into a large round on a floured surface. Transfer the dough to a lined baking sheet. Sprinkle the dough with the almond flour.
Stir the sugar mixture into the strawberries and rhubarb and pile onto the dough, leaving about a 3″ crust. Fold the crust up over the strawberries and rhubarb.  Brush the crust with melted butter and sprinkle with granulated sugar.
Bake for 40-45 minutes, until golden brown. Remove to a cooling rack.
adapted from David Lebovitz

Strawberry Rhubarb Galette

3 thoughts on “Strawberry Rhubarb Galette #ImprovCookingChallenge”

  2. I love the rustic look of a galette, and yours looks so pretty with the strawberries and rhubarb. I’ve never made a galette before, I need to add it to my kitchen bucket list.

    Reply

  3. Pingback: 12 Recipes for Strawberry Season | Kate's Recipe Box

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