Description
A delightful treat that combines the sweet and tart flavors of fresh strawberries and rhubarb in a flaky, buttery crust.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pre-made pie crust or homemade pastry dough
- 1 egg, beaten (for egg wash)
- Coarse sugar for sprinkling
Instructions
- In a large bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Mix well and let it sit for about 15 minutes.
- On a lightly floured surface, roll out your pie crust into a large circle, about 12 inches in diameter. Transfer it to a baking sheet lined with parchment paper.
- Pour the fruit filling into the center of the rolled-out dough, leaving about a 2-inch border. Gently fold the edges of the dough over the filling.
- Brush the crust with the beaten egg and sprinkle coarse sugar on top. Bake in a preheated oven at 375°F (190°C) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes.
- If freezing, wrap tightly in plastic wrap and foil; can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberry Rhubarb Galette, dessert, pie, summer recipe