This strawberry and rhubarb galette is perfect for early summer when these summer fruits are abundant at your local market. It’s a low-effort, high reward recipe that uses citrus to amplify the naturally tart and sweet flavours we love.

Equipment

To make my strawberry and rhubarb galette at home, here’s what you need:

baking sheet
parchment paper
fork
medium bowl
chef’s knife
large bowl
zester
pastry brush
wire rack

Note: you can find the full ingredient list and recipe instructions below!

Baking Tips

Store-bought is fine! Seriously, store-bought puff pastry is more than fine. Dare I say it’s even great, especially when you’re in a pinch and don’t have a ton of time to dedicate to dessert.
Let it cool on a wire-rack before cutting. This will ensure the crust stays golden brown and flaky.
Not a fan of orange in desserts? Try substituting the orange zest for lemon zest, or if you’re feeling particularly adventurous, a little splash of balsamic vinegar!
Serve it with… vanilla ice cream or whipped cream.

When is rhubarb in season?

In Ontario, where I live, rhubarb is available May through June and sometimes into July, if you’re lucky. Forced rhubarb, which is grown in temperature-controlled facilities can be available during the winter months but tends to be more expensive and difficult to find.

What goes well with rhubarb?

Strawberries and rhubarb are a match made in dessert heaven! When cooked down, the flavours meld together into tart and sweet perfection. Round that out with some creamy vanilla ice cream and you’ve got yourself serious crowd-pleaser.

Buying pre-made puff pastry

Frozen puff pastry sheets come in a long rectangular box in the frozen section of most grocery stores; sheet sizes will vary, so check the dimensions on the box. It is often found next to the pie crust and other frozen doughs.