Recipe and photos by Jessica Armitage
One of my fondest memories growing up was my Grandmother’s Strawberry Rhubarb Pie. She made this every spring using rhubarb she had grown and picked from her very own backyard garden. I love the combination of tart and sweet flavors, and it’s still my all-time favorite treat this time of year.
I did not inherit my grandmother’s green thumb, but luckily a friend runs a nearby roadside farm stand that has some of the best rhubarb around! I grabbed some of the first rhubarb of the season for this recipe, and it makes all the difference. Can’t wait til fresh strawberries are here, shouldn’t be long now! If you’re ever in the Groton/Freeville area, stop by this young entrepreneur’s fruit and veggie stand. Find more info here: Scottie’s Flowers and Veggies
1 ½ cups unbleached all-purpose flour
½ tsp granulated sugar
¼ tsp kosher salt
9 Tbsp cold butter
4 – 5 Tbsp Ice Water
1 lb. rhubarb, cut into ¾ inch pieces
8 oz. strawberries, hulled (halved if large)
1 Tbsp corn starch
1/3 cup sugar (plus some extra for sprinkling on top)
½ Tsp vanilla extract
1 large egg, beaten
juice from half a small lemon (optional)
A dash of Cinnamon (optional)
In a large bowl whisk flour, sugar, and salt together. Add butter to the mixture and work it in with your hands or a pastry cutter until it resembles coarse meal (pea size pieces of butter remain). Form a well in the center of the mixture and sprinkle in water 1 Tbsp at a time while mixing it with your fingers. Stop adding water once the dough can be formed into a ball.
Form the dough into a ball and place it between two sheets of plastic wrap. Press the dough into an 8-inch round, wrap it tightly in plastic wrap, then refrigerate it for at least one hour (or up to two days) before rolling out.
In a medium bowl, add sugar, rhubarb, strawberries, cornstarch, vanilla, lemon juice (optional), and a dash of cinnamon (optional). Toss the ingredients to distribute evenly.
Assembling the galette:
Preheat the oven to 400°F. Roll out dough to a 14-inch round on a well-floured surface. Transfer the dough to a rimmed baking sheet lined with parchment paper. Mound the prepared filling in the center of the dough, making sure to scoop out all sugar and cornstarch from the bowl. Spread the filling over the dough leaving a 2-inch border around the edges. Fold the edges of the dough up and over the filling, overlapping slightly (pinch as necessary). Brush the dough with egg wash and generously sprinkle the unbaked galette with the extra sugar. Place the baking sheet in the oven and bake until the filling is bubbling and the crust has browned (about 40-50 minutes). Let the galette cool slightly before topping with whipped cream or vanilla ice-cream. Enjoy!
Jessica Armitage is a life-long resident of the Finger Lakes, where she lives with her husband and two dogs. Find more of her work at Armitage Photography.