I recently got some rhubarb in my CSA and although it is very much past the main season I was super happy to get my hands on some. Now that I live in Missouri I'm loving taping into my roots and looking at classic flavors and taking a spin with them. Of course the best thing to do with rhubarb is a pie with strawberries, but I'm not the biggest pie person compared to a nice galette. I feel like galettes are just as good but so much easier and brings that nice homey and rustic look that I just adore. I wanted to change it up from the classic flavor though so I subbed some of the flour in the crust for rye flour. Nice earthy, nutty, and whole grain flavor that would be perfect with the sweet and tart classic strawberry rhubarb. To top off a slice there is nothing better than some fresh crème chantilly. I added a pinch of finely grounded folgate lavender from my favorite Araceli Farms**. Lavender goes great with berries and since there would be a nice sweet and tart contrast I knew a nice floral flavor would be nice to round it off.
Check out the recipe below with the changes I have made and if you want to learn more in depth on how to mix the perfect pie dough, roll it properly without too much flour, and shape a galette with picture perfect pleats I have a great video as part of my Baking with the Unperfect Chef program! Learn how to make a galette like a pro and how to change up the flavor to suit the seasonal ingredients you have in the kitchen. I have a whole page with more information at the top!
Strawberry Rhubard Rye Galette
30g Rye Flour
85g All Purpose Flour
75g Unsalted Butter, cold
1 tsp Granulated Sugar
37g Water, cold (you may need a little more or less)
In a small bowl, mix all the dry ingredients.
Add the butter and rub until small pea sized pieces.
add the water and mix into a solid dough. Shape into a disk, cover, and cool for 30 minutes.
6 oz. Rhubarb, cut into 1/2 inch pieces
12 oz. Strawberries
2.5 oz. Brown Sugar
2.5 oz. Granulated Sugar
3 tbsp Corn Starch
In a medium bowl, toss fruit with sugars, starch, and salt to coat evenly. Let sit a couple minutes to start making juices while rolling out cooled crust.
Roll out crust to be 1/8th inch thick.
move crust onto a lined sheet pan and mound filling without juices in the center.
Using egg wash, fold and pleat edges to hold in the filling.
Once folded up, pour extra juices into the center. Egg wash the crust and sprinkle with sanding sugar.
Bake in a 375F oven for 35 minutes until center is bubbly and crust has browned.
Lavender Crème Chantilly
4 oz. Heavy Whipping Cream
1 tbsp Powdered Sugar
Heavy Pinch finely ground Folgate Lavender
Whip all ingredients into a soft peak.
Serve on slices of baked galette.
** Get my favorite culinary lavenders at Araceli Farms, a small Latinx owned farm that is devoted to eco-conscious farm practices and all packaging is eco-friendly! Check them out at https://www.aracelifarms.com/