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Strawberry Rhubarb Galette Recipe Easy Cozy Dessert with Vanilla Ice Cream

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A rustic and easy-to-make strawberry rhubarb galette with a flaky buttery crust, perfect for cozy occasions and served warm with vanilla ice cream.

Ingredients

Scale
  • 1 1/4 cups (150 g) all-purpose flour
  • 1/4 cup (30 g) almond flour (optional)
  • 1 tablespoon (12 g) granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113 g) unsalted butter, cold and cubed
  • 3 to 4 tablespoons (45–60 ml) ice-cold water
  • 2 cups (300 g) fresh strawberries, hulled and halved
  • 1 cup (120 g) rhubarb, sliced into 1/2-inch pieces
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon (8 g) all-purpose flour
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 large egg beaten with 1 tablespoon water (egg wash)
  • 1 tablespoon coarse sugar
  • 1 pint (about 480 ml) vanilla ice cream

Instructions

  1. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 1/4 cup almond flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or food processor, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces (about 3-5 minutes).
  2. Sprinkle in 3 tablespoons ice-cold water and gently mix with a fork. Add the extra tablespoon if needed, just until the dough starts to come together. Avoid overworking it. Gather the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least 30 minutes.
  3. In a medium bowl, combine 2 cups halved strawberries, 1 cup sliced rhubarb, 1/2 cup sugar, 1 tablespoon flour, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and 1/4 teaspoon cinnamon. Toss gently until the fruit is evenly coated. Let it sit while the dough chills.
  4. On a lightly floured surface, roll out the dough into a roughly 12-inch (30 cm) circle about 1/8 inch (3 mm) thick. Transfer it carefully to a parchment-lined baking sheet. Patch any cracks gently with your fingers.
  5. Spoon the fruit filling into the center of the dough, leaving about a 2-inch (5 cm) border all around. Fold the edges of the dough over the fruit, pleating gently to create rustic folds, leaving the center exposed.
  6. Brush the crust edges with the egg wash and sprinkle with coarse sugar. Bake in a preheated oven at 400°F (200°C) for 35-40 minutes, or until the crust is golden and the fruit is bubbling. Tent loosely with foil if the crust browns too quickly.
  7. Let the galette cool for about 15 minutes to set the juices. Serve warm, topped generously with vanilla ice cream.

Notes

Keep butter cold to ensure a flaky crust. If dough cracks while rolling, patch gently with fingers. Toss fruit with flour to avoid soggy crust. Dough can be made and refrigerated up to 2 days ahead. For extra flaky crust, dot cold butter atop fruit before folding dough edges. Chill galette for 10 minutes before baking to help crust hold shape. Use frozen fruit thawed and drained if fresh is unavailable. For dairy-free, substitute butter with coconut oil and use dairy-free vanilla ice cream.

Nutrition

Keywords: strawberry rhubarb galette, easy dessert, cozy dessert, rustic galette, vanilla ice cream dessert, fruit galette, spring dessert

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