Rhubarb and Strawberry Galette

Oh Rhubarb...how I love you...but never know what to do with you.

We've received a TON of rhubarb from our CSA lately (not to mention some of the juiciest, sweetest strawberries EVER), so I decided to make one of the easiest desserts. A Strawberry and Rhubarb Galette with Lemon Glaze. What can I say, my kids have a sweet tooth, and I feel better if they're getting some fruit.


This is a simple and rustic looking galette, and you just need some puff pastry dough from the freezer section of your grocery store.

Strawberry and Rhubarb Galette with Lemon Glaze

Serves 4-6

Shopping List

  • 2 sticks of Rhubarb, ends chopped, discarded, and the remainder diced
  • Couple tablespoons of either coconut palm sugar or brown sugar, whatever your preference
  • 5-6 Strawberries, sliced
  • 1 sheet of puff pastry
  • 1/2 a lemon, juiced
  • 1/2 cup powdered sugar
  • 1/2 tsp pure vanilla extract


Preheat your oven to 400 degrees. Place parchment paper on a baking sheet and set aside.


In a saute pan over medium low heat, add your rhubarb, the sugar, and a touch of water. Let the rhubarb cook for about 5-10 minutes until carmelized. Set aside to cool. Toss in a bowl with the sliced strawberries.

Place your puff pastry dough on the baking sheet. Place the rhubarb/strawberry/sugar mix in the center of the puff pastry. Fold over the puff pastry leaving a hole in the center so you can see the fruit. 


Meanwhile, whisk together the lemon juice, powdered sugar, and vanilla until smooth. 


Brush the top of the puff pastry and fruit with the lemon glaze. Place in the oven and bake for 15-20 minutes, until puff pastry is puffed up, flaky, and golden brown.