This delightful Rhubarb Strawberry Galette is so good, it might just become your new go-to dessert for the season. The combination of sweet strawberries and tart rhubarb compote, nestled in a sweet caramelized crust, is guaranteed to melt your heart with the very first bite. And let’s not forget the lingering aroma that will fill your home, reminiscent of a delectable sweet strawberry jam. Delicious!
Serves 4-8
1 cup flour all-purpose (125g)
1/2 cup almond flour (45g)
1/4 cup coconut sugar (30g)
5 tbsp butter, cold from fridge (50g)
1 egg, beaten (use 3/4 for the pastry + keep 1/4 as egg wash)
1/4 tsp salt
1 tbsp almond milk
4 stalks of rhubarb
3 tbsp honey
1 juice of an orange
2 tbsp grand marnier
1/4 cup water
2 tbsp almond flour
20 – 25 strawberries, sliced
1. In a large bowl, mix together the flour, almond flour, and coconut sugar.
2. Add the cold butter, cut into small cubes, on top of the flour mixture. Using your fingertips, quickly incorporate the butter into the flour until the mixture resembles wet sand.
3. Add 3/4 of the beaten egg, salt, and almond milk to the mixture.
4. Work the dough until it comes together.
5. Shape the dough into a ball, then place it between two sheets of parchment paper and flatten it. Use your hands and a rolling pin to evenly roll out the dough into a thin round shape. Stop rolling when the edges of the dough reach the shortest sides of the parchment paper, ensuring the round does not exceed the size of the parchment.
6. If you have time, refrigerate the dough for at least 1 hour (or up to 2 days). Alternatively, if you prefer not to wait, you can place the flattened dough in the freezer for 10 minutes while you prepare the remaining ingredients.
7. Preheat the oven to 350°F (175°C).
8. Cut the rhubarb stalks lengthwise into several pieces.
9. Arrange 3 or 4 pieces together and chop them in the middle.
10. In a saucepan over high heat, combine orange juice, honey, Grand Marnier, and water. Bring the mixture to a boil.
11. Add the chopped rhubarb to the saucepan and reduce the heat to medium-low.
12. Cover the saucepan and simmer the mixture for 15 minutes.
13. Gently stir the rhubarb into the jam until well combined. Let it simmer for another 5 minutes on low heat without the cover.
14. Reserve 1/3 cup of the rhubarb compote. Add 2 tablespoons of almond flour to the reserved compote and set it aside, ready for use.
15. Transfer the remaining rhubarb compote to a jar and store it in the fridge. It can be used for another galette or as a topping for yogurt or other desserts.
16. Remove the dough from the fridge (or freezer) and place it on your baking tray. Gently peel off the top parchment paper (be careful during the first few minutes as the cold dough can be fragile).
17. Using a spoon, spread the rhubarb compote onto the center of the dough, leaving about a 3-inch border all around. It’s okay if the compote is still warm.
18. Arrange the sliced strawberries over the rhubarb compote.
19. Fold the edges of the dough up around the filling. Brush the edges of the dough with the 1/4 beaten egg that was set aside, then sprinkle them with coconut sugar.
20. Bake the galette at 375°F (190°C) for approximately 35 minutes, or until the crust turns a golden brown color.
21. Allow the galette to cool for about 30 minutes before indulging. It is best enjoyed at room temperature.
Cheers Xx
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