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Fresh Strawberry Rhubarb Galette Recipe Easy Homemade Dessert with Creamy Vanilla Glaze

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A rustic and easy-to-make strawberry rhubarb galette with a flaky buttery crust and a creamy vanilla glaze that balances the tart fruit filling perfectly.

Ingredients

  • All-purpose flour – 1 ¼ cups (150 g), sifted
  • Unsalted butter – 8 tablespoons (113 g), cold and cubed
  • Granulated sugar – 1 tablespoon (optional, for crust)
  • Salt – ¼ teaspoon
  • Ice water – 3 to 4 tablespoons (45-60 ml)
  • Fresh strawberries – 2 cups (about 300 g), hulled and halved
  • Rhubarb stalks – 1 cup (about 120 g), sliced into ½-inch pieces
  • Granulated sugar – ½ cup (100 g)
  • Cornstarch – 1 tablespoon (8 g)
  • Fresh lemon juice – 1 tablespoon (15 ml)
  • Vanilla extract – 1 teaspoon (5 ml)
  • Ground cinnamon – ¼ teaspoon (optional)
  • Powdered sugar – ¾ cup (90 g), sifted
  • Whole milk or cream – 2 tablespoons (30 ml)
  • Vanilla extract – ½ teaspoon (2.5 ml)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold cubed butter and cut into flour using a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized bits.
  2. Sprinkle 3 tablespoons ice water over mixture and gently stir. Add a 4th tablespoon if needed until dough just comes together. Form dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Combine strawberries and rhubarb in a bowl. Stir in sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss gently and set aside for 10-15 minutes.
  4. Roll chilled dough on a lightly floured surface into a rough 12-inch circle about ⅛-inch thick. Transfer dough to a parchment-lined baking sheet.
  5. Spoon fruit mixture onto center of dough, leaving a 2-inch border. Fold edges over filling, pleating to create rustic crust.
  6. Brush crust edges lightly with milk or egg wash and sprinkle with sugar. Bake at 400°F (200°C) for 35-40 minutes until crust is golden and fruit is bubbling. Tent with foil if crust browns too fast.
  7. While galette cools, whisk powdered sugar, milk or cream, and vanilla extract until smooth to make glaze.
  8. Drizzle glaze over warm or room temperature galette before serving.

Notes

Keep all ingredients cold to ensure a flaky crust. Do not overwork the dough to avoid toughness. Let fruit rest with sugar and cornstarch before baking to prevent soggy crust. Glaze after baking to avoid sogginess. Dough can be made ahead and refrigerated or frozen.

Nutrition

Keywords: strawberry rhubarb galette, easy dessert, homemade galette, vanilla glaze, fruit galette, rustic dessert, summer dessert

Find it online: https://fizzlefork.com/fresh-strawberry-rhubarb-galette-recipe-easy-homemade-dessert-with-creamy-vanilla-glaze/