Tag Archives: rhubarb

Perfect Pairing: Strawberry Rhubarb Galette – California

Tomorrow is National Strawberry Rhubarb Pie Day! Didn’t know it was a thing, did you? California is the top producer of strawberries in the U.S. with 2.3 billion pounds harvested in 2014. We don’t know

Strawberry Rhubarb Galette

why they pair so well but the strawberry’s best friend is rhubarb, in all its celery-like simplicity. We decided instead of pie, we would make a rustic galette which is just a free form pastry, baked without a pie plate. We topped our galette with sliced almonds, another California product. In fact, California is the only state in the country that produces them. Add a scoop of vanilla ice cream and you have an easy dessert that will impress any guest.

Slice of Strawberry Rhubarb Galette

Big Sur is a 90 mile stretch of gorgeous coastline from Carmel to San Simeon. Camping and hiking are the big draws, with several state parks along the route, but you can also shop, grab a bite to eat or climb the Point Sur Lighthouse.

Strawberry Rhubarb Galette

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

For crust:

  • 1¼ cup flour
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3 tablespoons shortening
  • 1/2 cup cold water

For filling:

  • 1 ½ cup sliced strawberries
  • 1 ½ cup sliced rhubarb
  • 1/2 cup sugar
  • Lemon zest from half of lemon
  • Juice from half of lemon
  • 3 teaspoons cornstarch
  • 3 tablespoons sliced almonds
  • 2 tablespoons milk (can use non-dairy milk)

 Instructions

For crust: Place all ingredients except water in food processor and blend until fine crumbs are formed. Add water a little at a time until the dough is moist and forms a ball. Wrap in plastic wrap and place in fridge until ready to use (can be made a day ahead). Roll out onto floured surface, adding a bit of flour at a time if the dough is too sticky. Lift the dough with a spatula and transfer carefully onto a baking sheet lined with parchment paper.

For filling: In a large bowl, combine strawberries, rhubarb, sugar, lemon zest, and lemon juice. Add cornstarch. Mound fruit mixture into center of dough. Fold sides of dough in, leaving about a 6 inch diameter in the center. Sprinkle with almonds. Brush milk over the outside of the crust. Place in 350 degree oven and bake for 30-35 minutes or the filing is bubbling and the crust is golden brown.

Advertisements