- 3/4 c. unbleached all-purpose flour
- 1/2 c. oat flour
- 1/2 c. wheat flour
- 2 tsp. sugar
- 1/2 tsp. sea salt
- 3/4 c. (1 1/2 sticks) unsalted butter, cold
- 1/2 c. water, cold
- 2 1/2 c. rhubarb, sliced about 1/2-inch thick
- 1 1/2 c. strawberries, sliced
- 1 tbsp. orange juice, fresh
- 1/3 c. sugar
- 2 tsp. all-purpose flour
- pinch of nutmeg, freshly grated
- 1 large egg, beaten
- Whisk together flours, sugar, and salt. If you don’t have oat flour on hand, finely grind rolled oats in food processor.
- Using a pastry blender, cut butter into flour until it is edamame-sized. (You may be tempted to cut the butter into smaller pieces, however, as you add the water and continue to work the dough, the size of the butter will decrease.)
- Add in the cold water. Use a pastry fork and work dough until it comes together. Gently knead with hands to incorporate any loose pieces. Do not overwork dough.
- Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least an hour.
- Preheat oven to 375°. Line a baking sheet with parchment paper or Silpat; set aside.
- In a bowl, add rhubarb, strawberry, orange juice, sugar, flour, and nutmeg. Stir and set aside.
- Meanwhile, divide dough into 4 equal pieces. On a well floured surface, roll each out into a circle, about 1/8-inch thick.
- Add rhubarb mixture into the center of dough, leaving about a 2 1/2-inch border all the way around. Fold dough around the fruit mixture, pressing gently to adhere the folds. Brush edges of dough with egg, and sprinkle with turbinado. Transfer to freezer for 10 minutes.
- Bake until crust is golden brown and juices are bubbling, 35 to 40 minutes. Allow to cool. Serve warm or at room temperature with a scoop of homemade vanilla ice cream. Duh.
• I make this crust the same way I make my normal pie crusts. For a how-to video click here.
This crust is PERFECT. I used it for an adaptation today. THANK YOU!
Reblogged this on Urban Farm Foodista and commented:
How beautiful is this?! I lurve rhubarb and can’t wait to try this. Something tells me it won’t be as pretty but taste is everything.
I love rhubarb too..Just too small a window to feast on enough rhubarb desserts! These rustic strawberry rhubarb galettes look too fabulous!
Looks sooo good! Can’t wait to try it!
Great images (the designer will out!) and tasty looking dishes.
I love how you incorporated oat and whole wheat flour. These guys look delicious!
I have not worked with rhubarb before but this inspires me.
I can totally relate. The farmers’ market closest to my house no longer had any, so I rushed to another and thankfully found some rhubarb.
This is my ideal dessert in every way. Gorgeous gorgeous.
Great galettes. I agree, the rhubarb season is way too short. Which is a terrific reason to make and eat rhubarb treats!
I love a galette, this is so pretty and strawberry with rhubarb is perfect! New to your blog but happy to be here :).
Lovely, Melissa! I’ve been experimenting with whole wheat pie crusts, mostly so I can feel less guilty for eating pie all summer, ha. I wish rhubarb hung around a bit longer, too.
I made cinnamon and rhubarb ice cream recently (even though its winter here) HOW GOOD IS RHUBARB! Love this long time.
I must have strawberries with my rhubarb and these galettes are a most scrumptious spring dessert!
That is a stunning galette. Our rhubarb is just getting there for picking. Ours comes later in the mountains. I will bookmark this recipe for when I do some harvesting.
LOL, I’m late…so very late on the rhubarb. Haven’t even picked up a single stalk. Why oh why? So I stare and drool over your strawberry rhubarb galette recipe…there’s always next rhubarb season 😉
Your pictures are amazing!
This looks so tasty! Love it!
Your galette is so pretty, I love rustic fruit desserts that are topped with vanilla ice cream 🙂
Ugh I know–the rhubarb season is way too short! This recipe looks awesome, I love the look of a galette too. 🙂 I’ll have to try it if I can get my hands on any more rhubarb this week!
Looks amazing and yes – the window is closing! They do come and go too quickly don’t they?!
This looks so beautiful, that strawberry rhubarb combination is just the best especially when it’s tucked away in a delicious crust!
That’s always how I feel about strawberries and cherries. Not nearly enough time! This looks wonderful.