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Strawberry-Rhubarb Galette with Pistachio Crust

Rhubarb Strawberry Galette, picture taken as a flat lay

This is a Rhubarb-Strawberry Galette with Pistachio Crust, but you can easily skip the rhubarb or swap the pistachio with pecans. I love Galettes, they are foolproof, simple and easy to make! And perfectly served with some vanilla ice cream!

You might have noticed that we love to use rhubarb, well we are obsessed with it during its season! This year we got the most amazing pink rhubarb of all!

I always put some balsamic vinegar to the strawberry-rhubarb filling and it tastes so good! Sweet fragrant berries balanced by the earthy tartness of the balsamic vinegar makes a killer combination!

Enjoy the Strawberry-Rhubarb Galette and let me know how you liked it! Tag us with one of our recipes on social media @twosisterslivinglife and get a feature in our story as a thank you! 

Love, Antonia

Rhubarb Strawberry Galette, picture taken as a flat lay

Rhubarb Strawberry Galette

This is a Strawberry-Rhubarb Galette with Pistachio Crust! You could easily skip  the rhubarb and make this treat all year long!
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Course: Dessert
Cuisine: American, French
Keyword: Galette, rhubarb, strawberry
Prep Time: 30 minutes
Cook Time: 45 minutes
Resting time for dough: 1 hour
Total Time: 2 hours 15 minutes
Servings: 8
Calories: 253kcal
Author: Antonia


Pistacchio Crust

  • 1/2 cup pistachios
  • 1 cup whole grain flour +2 tbsp
  • 2 tbsp brown sugar
  • 1 pinch salt
  • 1/4 tsp cinnamon
  • 1/2 cup butter cubed
  • 4 tbsp ice water

Rhubarb-Strawberry Filling

  • 1/2 pound strawberry
  • 1/2 pound rhubarb cut into pieces
  • 3 tbsp coconut sugar
  • 1 tbsp corn starch
  • 1 tbsp balsamic vinegar


  • Preheat the oven to 180°C
  • Pulse pistachios in a food processor until consistency of a course meal. Add the pistachios, flour, sugar, salt, cinnamon to a large mixing bowl und combine. Add butter cubes, then rub in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough.  Place in plastic wrap and let it cool in the fridge for about 60 minutes.
  • Toss strawberries, rhubarb, coconut sugar, corn starch and balsamic vinegar in a bowl. Roll out dough on a lightly floured surface to a 10-12" round. Carefully transfer to a parchment-lined baking sheet. Mound strawberry-rhubarb filling in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with brown sugar.
  • Bake until filling is bubbling for 45-50 minutes. Let cool before serving.


Calories: 253kcal | Carbohydrates: 23g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 259mg | Fiber: 2g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 19.4mg | Calcium: 51mg | Iron: 1.1mg

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