Rhubarb Strawberry Galette, picture taken as a flat lay
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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!
Prep Time30 mins
Cook Time45 mins
Resting time for dough1 hr
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American, French
Keyword: Galette, rhubarb, strawberry
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