Strawberry Rhubarb Galette

Some things are just meant to go together: Gin and Tonic, Salt and Pepper, Simon and Garfunkel (to name a few). And this recipe will make the argument for another famous duo - Strawberry and Rhubarb!

Rhubarb is actually something that grows well in Alberta. There is even some that grows in the Calgary Zoo (see if you can spot it the next time you’re there). For me, I don’t need an excuse to whip up summer recipes with local produce. Rhubarb is rich in natural antioxidants, contains vitamin K, promotes bone growth, tissue repair, and aids in digestive health as it is high in fiber. 

This recipe is also a low-key way to make a pie as it involves minimal assembly and my lazy lifestyle is well suited for throwing together a quick food processor crust in the essence of time. 

Prep time: 30 min    Total Time: 1 hr 30 min  Servings: 6-8 

Ingredients: 

For the filling:

3 cups chopped rhubarb 

3 cups chopped strawberries 

1 tbsp lemon juice

½ cup sugar or coconut sugar  

1 tbsp vanilla extract.

For the food processor crust:

2 and ¼ cups of flour

1 cup of chopped chilled butter

1 tbsp of sugar 

1 tsp of sea salt 

2-4 tbsp of cold water 

For the egg wash:

1 egg yolk

1 tbsp of water or milk 

Instructions:

Step 1: Preheat oven to 350 degrees

Step 2: Make the filling first. Chop your rhubarb and strawberries into small pieces. Add to a mixing bowl with your lemon, sugar, and vanilla. Set aside. 

Step 3: Make your crust: Add your flour, sugar, and salt to your food processor and mix until incorporated. 

Step 4: Add the cold butter in the top portion of the processor while it is running. Once butter is completely added, slowly add one tbsp of cold water at a time until dough forms. 

Step 5: Roll out your dough on a floured surface until it is ½ inch thick.

Step 6: Scoop your filling to the middle of the dough, making sure to shake off any extra liquid. When the fruit cooks it will release more than enough liquid so you do not want the bottom of the pastry to be soggy. Or too moist. Nobody likes the word moist.

Step 7: Bring the edges of the dough towards the middle to cover most of the filling and brush the top and edges with your egg wash. 

Step 8: Bake at 350 degrees for 45-50 min or until dough is browned.