Last Updated on February 11, 2021
I was out grocery shopping on the weekend when I noticed they had fresh locally grown rhubarb in the produce section. I knew immediately that I needed some strawberry rhubarb something in my life immediately. Off I went to find some fresh strawberries and found USA grown strawberries on sale for 1.77 a pint. Great deal except they weren’t in the best condition. I then noticed pints of Ontario grown strawberries. Sure, they cost a whole lot more than the ones on sale, but they looked freshly picked and delicious.
Don’t get me wrong, come winter, I fully appreciate some USA grown produce when it comes to crops that can’t survive our harsh winters but there is nothing like fresh, locally grown and seasonal produce.
Strawberry Rhubarb Galette
1 sheet, frozen all-butter puff pastry, thawed
2 cups strawberries, Sliced
2 cups rhubarb, chopped
3/4 cup sugar
1 tbsp minute tapioca OR 2 tbsp cornstarch (I prefer tapioca but cornstarch works in a pinch!)
1 tbsp Milk
Preheat the oven 375 degrees F.
Mix rhubarb, strawberries, sugar and tapioca together in a large bowl then set aside.
Line a baking sheet with parchment paper.
Gently roll each the pastry into roughly a 10” x 10” square and set into the centre of the baking sheet.
Spoon the fruit mixture into the centre of the dough, leaving a 2-inch border.
Fold the edges of the pastry up and partially over the filling, leaving the centre open.
Mix together the egg and milk to create an egg-wash.
Brush the top of the pastry with the egg-wash.
Bake the galette 30 to 35 minutes, until puffed and golden.
Remove from oven and set on a baking rack to cool.
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Love strawberries desserts? Check out these delicious strawberry recipes from my fellow bloggers: