Rhubarb is back in season, and its bright tartness pairs beautifully with sweet strawberries. These Mini Strawberry Rhubarb Galettes are a perfect small-batch dessert: rustic, easy to assemble, and packed with that classic sweet-and-tart flavor. Each galette uses a flaky homemade pie crust filled with strawberry‑rhubarb filling, then brushed with an egg wash and dusted with coarse sugar for a golden, crunchy finish.
When I smell rhubarb, I think of my grandmother’s strawberry‑rhubarb jam—she always had jars in the freezer and we ate through them fast. Galettes are a simpler, more rustic take on a fruit pie: no top crust to fuss with and easier to portion for a small group. They’re ideal for using spring rhubarb and ripe summer strawberries, and they work equally well with fresh or frozen fruit.
Why You’ll Love This Recipe
- Strawberries and rhubarb balance sweet and tart for a vibrant flavor.
- Small batch—makes four individual, bakery-style galettes.
- Works with fresh or frozen fruit (do not thaw frozen fruit before using).
- Galettes are simpler than a full pie—no top crust, easier assembly.
- Adjustable: make one batch or scale up for a crowd.
Recipe Ingredients
These are the ingredients you need to make four mini strawberry‑rhubarb galettes.
Ingredient Notes
- Strawberries & rhubarb: Use fresh or frozen (do not thaw frozen fruit before mixing with the filling).
- Sugar & lemon juice: These brighten and balance the fruit flavors.
- Cornstarch: Thickens the filling so it doesn’t bleed too much into the crust.
- Pie crust: All‑purpose flour, salt, a bit of sugar, very cold butter, and ice water. Keep all ingredients cold for a flaky crust.
- Egg wash & coarse sugar: Optional but recommended for a golden, sparkly crust.
See the recipe card below for exact measurements.
Substitutions & Variations
- Swap fruits: try mixed berries, peaches, or apples for different galette flavors.
- Short on time? Use store‑bought pie dough or puff pastry for the crust.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of cream.
If you try other substitutions, note how the texture and bake time change—especially with fruit that releases a lot of juice.
Equipment
- Food processor (optional) — speeds dough making, but dough can be made by hand.
- Rolling pin and parchment paper — parchment prevents sticking and makes transfer easy.
- Mixing bowls, baking sheet (half‑sheet works well), measuring tools.
How to Make Mini Strawberry Rhubarb Galettes
Step 1: Make the dough. In a food processor, pulse flour, salt, and sugar, add cold butter and pulse until pea‑sized pieces remain. Add ice water a tablespoon at a time, pulsing until dough just comes together.
Step 2: Form the dough into a disk, wrap in plastic, and chill in the freezer for about an hour until firm. Once chilled, divide into four equal pieces.
Once cold and firm, keep three pieces refrigerated while you roll and assemble one at a time.
Step 3: Roll a dough piece between parchment to a circle about 8 inches across. Transfer the bottom parchment with the dough to a baking sheet.
Step 4: Spoon a few scoops of the strawberry‑rhubarb filling into the center, leaving about a 1‑inch border. Fold the dough edges over the filling to create a tight rim and shape the galette.
Repeat for the remaining dough pieces. Place assembled galettes on the baking sheet and chill in the freezer while you preheat the oven to 375°F (190°C).
Step 5: Brush the chilled galette edges with an egg wash (yolk + a little water) for a glossy finish.
Step 6: Sprinkle coarse sugar around the edges and bake on the middle rack until the crust is golden and the filling is bubbling. Start checking at 15–20 minutes; depending on how frozen the galettes were, they can take up to 40 minutes.
Making Dough Without a Food Processor
You can make the crust by hand:
- Combine flour, sugar, and cold butter in a large bowl. Cut butter into pea‑sized pieces with a pastry cutter or fork, coating pieces with flour.
- Add ice water one tablespoon at a time, mixing until the dough just holds together.
- Form into a disk, wrap, and freeze for about an hour before rolling.
Expert Baking Tips
- Freeze butter cut into tablespoons so the pieces stay very cold when you cut them into the flour.
- Keep the dough cold. If it warms up, chill it briefly in the freezer before continuing.
Common Questions
Rhubarb is typically in season during spring and early summer. Look for it in grocery produce sections or at farmers’ markets.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also taste great at room temperature or chilled.
Yes. This recipe uses all butter for flavor, but you can replace up to 4 tablespoons of butter with the same amount of cold shortening for a slightly different texture.
Storage
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing Instructions
Freeze baked galettes in a freezer‑safe container for up to 1 month. Thaw in the refrigerator before reheating.
Reheating
Reheat in a 350°F (175°C) oven until warmed through, or microwave briefly if you prefer a quicker option. Serve with ice cream if desired.
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📖 Recipe
Mini Strawberry Rhubarb Galettes
Delicious mini strawberry‑rhubarb galettes—small batch, easy to make, and best served warm with ice cream.
Ingredients
Crust
- 2 cups (250 g) all‑purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 12 tablespoons (168 g) unsalted butter, cut into tablespoons and frozen for 20 minutes
- 5–7 tablespoons (74–103 ml) ice water
Strawberry Rhubarb Filling
- 2 cups strawberries, diced (fresh or frozen, not thawed)
- 2 cups rhubarb, diced (fresh or frozen, not thawed)
- ½ cup (100 g) light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons (16 g) corn starch
Optional Egg Wash & Sugar
- 1 large egg yolk + 1 teaspoon water
- ¼ cup turbinado or demerara sugar
Instructions
Dough (food processor)
- Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs with pea‑sized butter pieces.
- Add up to 4 tablespoons ice water, pulsing after each tablespoon. Add ½ tablespoon at a time until dough just comes together.
- Form into a disk, wrap in plastic, and freeze for 1 hour.
Dough (by hand)
- Whisk flour, sugar, and salt in a bowl. Cut cold butter into the flour with a pastry cutter or fork until pea‑sized pieces remain.
- Add ice water, one tablespoon at a time, mixing until dough holds together. Form a disk and freeze 1 hour.
Filling
- Mix strawberries, rhubarb, brown sugar, granulated sugar, lemon juice, and cornstarch in a bowl. Chill while you roll the crust.
Assembling & Baking
- Divide chilled dough into four pieces. Roll each between parchment sheets into an 8‑inch circle.
- Spoon filling into the center of each circle, leaving a 1‑inch border. Fold edges over tightly to enclose filling, forming a 6‑inch galette.
- Place galettes on a baking sheet (keep parchment under each). Freeze while you preheat the oven to 375°F (190°C).
- When ready to bake, brush edges with egg wash and sprinkle coarse sugar. Bake on the middle rack until crust is golden and filling bubbles, 15–40 minutes depending on chill level.
Notes
Storage: Refrigerate up to 5 days or freeze up to 1 month. Reheat in a 350°F oven or microwave briefly for a warm serving.