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Strawberry Rhubarb Galette

11 INGREDIENTS • 12 STEPS • 1HR 15MINS

Strawberry Rhubarb Galette

Recipe

5.0

1 rating
This tender flaky gluten-free galette is a perfect way to enjoy the classic pairing of strawberries and rhubarb as soon as spring arrives. Its wonderfully balanced flavor of sweet and sour will have you instantly hooked. A light exquisite fruit dessert made with vanilla lavender sugar, topped with whipped creme fraiche and pineapple guava blossoms.
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This tender flaky gluten-free galette is a perfect way to enjoy the classic pairing of strawberries and rhubarb as soon as spring arrives. Its wonderfully balanced flavor of sweet and sour will have you instantly hooked. A light exquisite fruit dessert made with vanilla lavender sugar, topped with whipped creme fraiche and pineapple guava blossoms.
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Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

1HR 15MINS

Total Time

$2.72

Cost Per Serving

Ingredients

Servings
6
us / metric
Pie Crust
1
Pie Crust
Fresh Strawberry
455 g
Fresh Strawberries
Rhubarb
225 g
Rhubarb
Lavender Vanilla Sugar
110 g
Lavender Vanilla Sugar
Arrowroot Starch
1 Tbsp
Arrowroot Starch
or Cornstarch
Dried Lavender Bulbs
1/2 tsp
Dried Lavender Bulbs
Egg
1
Egg, separated
yolk only, lightly beaten
Lavender Vanilla Sugar
to taste
Lavender Vanilla Sugar
Heavy Cream
240 mL
Heavy Cream
Lavender Vanilla Sugar
1 Tbsp
Lavender Vanilla Sugar
Crème Fraîche
80 mL
Crème Fraîche

Nutrition Per Serving

VIEW ALL
Calories
461
Fat
27.5 g
Protein
3.4 g
Carbs
50.8 g
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author_avatar
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...

Cooking Instructions

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step 1
Remove the Pie Crust (1) from the refrigerator and let it sit at room temperature for about 15 to 20 minutes.
step 1 Remove the Pie Crust (1) from the refrigerator and let it sit at room temperature for about 15 to 20 minutes.
step 2
Cut the Rhubarb (225 g) into 1 inch pieces, put in a bowl and add the Lavender Vanilla Sugar (110 g) to the rhubarb. Stir and let the sugar soak into the rhubarb while you roll the pie crust and prep the strawberries.
step 2 Cut the Rhubarb (225 g) into 1 inch pieces, put in a bowl and add the Lavender Vanilla Sugar (110 g) to the rhubarb. Stir and let the sugar soak into the rhubarb while you roll the pie crust and prep the strawberries.
step 3
Hull the Fresh Strawberries (455 g) and slice them into 1/4 slices.
step 3 Hull the Fresh Strawberries (455 g) and slice them into 1/4 slices.
step 4
Preheat the oven to 375 degrees F (190 degrees C).
step 5
Roll your pie crust into a 12 inch round and slide pie crust onto a parchment paper lined baking sheet.
step 5 Roll your pie crust into a 12 inch round and slide pie crust onto a parchment paper lined baking sheet.
step 6
Add the strawberries, Dried Lavender Bulbs (1/2 tsp), and Arrowroot Starch (1 Tbsp) to the rhubarb and sugar. Stir until well combined.
step 6 Add the strawberries, Dried Lavender Bulbs (1/2 tsp), and Arrowroot Starch (1 Tbsp) to the rhubarb and sugar. Stir until well combined.
step 7
Spoon the filling onto the pie crust leaving about a 2-3" border.
step 8
Gently press on the filling to compact it a bit and then carefully fold up the edges of the crust over the filling.
step 8 Gently press on the filling to compact it a bit and then carefully fold up the edges of the crust over the filling.
step 9
Brush the crust with Egg (1) and sprinkle the galette with Lavender Vanilla Sugar (to taste).
step 9 Brush the crust with Egg (1) and sprinkle the galette with Lavender Vanilla Sugar (to taste).
step 10
Bake galette for 40 minutes. Remove from oven and let cool to room temperature.
step 10 Bake galette for 40 minutes. Remove from oven and let cool to room temperature.
step 11
For the creme fraiche whipped cream, whip Heavy Cream (240 mL) with Lavender Vanilla Sugar (1 Tbsp) until you get soft peaks. Add Crème Fraîche (80 mL) and whip until soft peaks.
step 11 For the creme fraiche whipped cream, whip Heavy Cream (240 mL) with Lavender Vanilla Sugar (1 Tbsp) until you get soft peaks. Add Crème Fraîche (80 mL) and whip until soft peaks.
step 12
Serve each slice of cooled galette with a dollop of creme fraiche whipped cream and edible flower blossoms. Enjoy!
step 12 Serve each slice of cooled galette with a dollop of creme fraiche whipped cream and edible flower blossoms. Enjoy!
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