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RECIPE
11 INGREDIENTS12 STEPS1HR 15MIN

Strawberry Rhubarb Galette

5.0
1 Ratings

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When the long, tart stalks of rhubarb get cooked down with sugar and strawberries you experience the perfection of strawberry and rhubarb as a pair. There’s no better way to enjoy this lovely combination than wrapped in a tender flaky gluten free pie crust as a strawberry rhubarb galette.
1HR 15MIN
Total Time

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 ...
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Ingredients

US / METRIC
Servings:
6
Serves 6
1
Pie Crust
8 oz
1/2 cup
Lavender Vanilla Sugar
1 Tbsp
Arrowroot Starch
or Cornstarch
1/2 tsp
Dried Lavender Bulbs
1
Egg , separated
yolk only, lightly beaten
to taste
Lavender Vanilla Sugar
1 cup
Heavy Cream
1 Tbsp
Lavender Vanilla Sugar
1/3 cup
Crème Fraîche

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Nutrition Per Serving

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CALORIES
461
FAT
27.5 g
PROTEIN
3.4 g
CARBS
50.8 g

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 2
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.
Step 3
Hull the Fresh Strawberry (1 pound) 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 6
Add the strawberries, Dried Lavender Bulbs (1/2 teaspoon), and Arrowroot Starch (1 tablespoon) 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 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 11
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.
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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Nutrition Per Serving
Calories
461
% Daily Value*
Fat
27.5 g
35%
Saturated Fat
16.0 g
80%
Trans Fat
0.0 g
--
Cholesterol
102.3 mg
34%
Carbohydrates
50.8 g
18%
Fiber
2.7 g
10%
Sugars
25.2 g
--
Protein
3.4 g
7%
Sodium
152.0 mg
7%
Vitamin D
0.2 µg
1%
Calcium
113.4 mg
9%
Iron
1.1 mg
6%
Potassium
183.5 mg
4%
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