Remove the Pie Crust (1) from the refrigerator and let it sit at room temperature for about 15 to 20 minutes.
Cut the Rhubarb (0.5 pound) into 1 inch pieces, put in a bowl and add the Lavender Vanilla Sugar (1/2 cup) to the rhubarb. Stir and let the sugar soak into the rhubarb while you roll the pie crust and prep the strawberries.
Hull the Fresh Strawberry (1 pound) and slice them into 1/4 slices.
Preheat the oven to 375 degrees F (190 degrees C).
Roll your pie crust into a 12 inch round and slide pie crust onto a parchment paper lined baking sheet.
Add the strawberries, Dried Lavender Bulbs (1/2 teaspoon), and Arrowroot Starch (1 tablespoon) to the rhubarb and sugar. Stir until well combined.
Spoon the filling onto the pie crust leaving about a 2-3" border.
Gently press on the filling to compact it a bit and then carefully fold up the edges of the crust over the filling.
Brush the crust with Egg (1) and sprinkle the galette with Lavender Vanilla Sugar (to taste).
Bake galette for 40 minutes. Remove from oven and let cool to room temperature.
For the creme fraiche whipped cream, whip Heavy Cream (1 cup) with Lavender Vanilla Sugar (1 tablespoon) until you get soft peaks. Add Crème Fraîche (1/3 cup) and whip until soft peaks.
Serve each slice of cooled galette with a dollop of creme fraiche whipped cream and edible flower blossoms. Enjoy!