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Rhubarb & Strawberry Galette

Spring, and we’re here to make the most of all the seasonal produce that comes with it. And what better way to highlight the tart and sweet flavors of rhubarb and strawberries than a fuss-free galette? The beauty of this dessert is there’s no pressure for perfectly crimped edges. Instead, all you need to do for this rustic pastry is fold and go. This is one dessert that will make even novice bakers feel like a professional. And if you’re like some of us who have a plethora of rhubarb popping up right about now, it’s always fun to find new ways to put it to good use.

A crisp, buttery crust filled with two of our favorite seasonal ingredients — rhubarb and strawberries — has us lovin’ on spring flavors.


8 servings

Total Time

45 minutes

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Test Kitchen Tip

A homemade pie dough will give you a thicker crust for the galette. If you’re using purchased dough, the crust is ready to use without needing to roll it out.


Preheat oven to 400°. Line a baking sheet with parchment.

Combine cookies, 3 Tbsp. granulated sugar, flour, and cinnamon.

Gently toss rhubarb and strawberries with remaining 8 Tbsp. granulated sugar, cornstarch, vanilla bean seeds, and salt until evenly coated; cover and let stand 15 minutes, stirring once.

Roll pie dough to a 12–14-inch round on a lightly floured surface; transfer to prepared baking sheet.

Place cookie mixture into center of pie dough, spreading to within 2 inches of border. Spoon rhubarb filling on top of cookie mixture. Fold edges of dough over filling, overlapping slightly, leaving center exposed.

Whisk together egg and water; brush over dough. Sprinkle coarse sugar over top of crust.

Bake galette until crust is golden and filling is bubbly, 2530 minutes.

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