Strawberry and Rhubarb, they’re one of those model couples who’s relationship just keeps getting sweeter the long they’re together. Like Ina and Jeffrey, they belong together. You aren’t even sure how they got together in the first place but you can’t imagine a world without this perfect pairing. However, some of my European pals recently asked why we always pair rhubarb with strawberries in the US. Apparently back in Europe, rhubarb is still living the bachelor life.
This has me wondering, how did strawberry and rhubarb hookup in the first place? They got together long before swiping right was a thing, so did they meet organically out in the wild? One is an innocently sweet and juicy fruit and the other is furiously bitter vegetable with toxic leaves, seems an unlikely pair. But, strawberry and rhubarb both flourish in early spring, so do they just get down once a year for a spring fling? Is it one of those fiery, on again, off again, opposites attract relationships? Possibly it’s just a relationship of convenience, they do share a garden bed and bloom together. Or are they truly the Ina and Jefferey of produce and just meant to be? We may never know.
Any couple that stands the test of time deserves to be celebrated. So I am raising a glass of blushing rosé to the sweet couple with this love infused recipe for Rhubarb Rose & Strawberry Pistachio Galettes. With those perfectly coordinating genes, the couple is mostly known for producing the reigning beauty queen of pies, Strawberry Rhubarb Pie. But, I’ve got a list of runners up with the both the beauty and the brains: Strawberry Rhubarb Hand Pies with Pink Peppercorn Crust, Strawberry Rhubarb & Ginger Crumble Bars, Strawberry Rhubarb Shortcake with Whipped Mascarpone and now this colorful recipe for Rhubarb Rose & Strawberry Pistachio Galette. I think we can all agree on one thing, strawberry and rhubarb make beautiful babies.
With hand formed rhubarb rose ribbon roses, these Rhubarb Rose & Strawberry Pistachio Galettes are dressed to impress. The sweet strawberries are thinly sliced for a jammy, melt in your mouth filling and the chopped pistachios add a colorful crunch to the flaky, all butter crust. These Rhubarb Rose & Strawberry Pistachio Galettes couple rustic with refinement in both flavor and presentation, a match made in heaven….aka The Hamptons, just down the road from Ina and Jeffrey.
*I had come up with the idea to make rhubarb roses but I wasn’t sure how to pull it off. After doing some digging on the interwebs, I came upon this incredibly helpful post by Hollow Leg. Then I tried Devon’s brilliant method and I knew I this would work beautifully! See my video below for step-by-step instructions for rhubarb roses.
Strawberry and Rhubarb, they’re one of those model couples who’s relationship just keeps getting sweeter the long they’re together. Like Ina and Jeffrey, they belong together. You aren’t even sure how they got together in the first place but you can’t imagine a world without this perfect pairing. However, some of my European pals recently asked why we always pair rhubarb with strawberries in the US. Apparently back in Europe, rhubarb is still living the bachelor life.Print
Rhubarb Rose & Strawberry Pistachio Galettes
- Total Time: 2 hours 35 minutes
- Yield: 4 galettes
These Rhubarb Rose & Strawberry Pistachio Galettes couple rustic with refinement in both flavor and presentation. With hand formed rhubarb ribbon roses, sweet and jammy strawberries and a flaky, crunchy and colorful pistachio crust, these galettes are dressed to impress.
PISTACHIO PIE CRUST
- 1 cup cold, unsalted butter (2 sticks)
- 2 1/2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1/4 cup ice cold vodka
- 2–4 tablespoons ice cold water
- 1/2 cup finely chopped pistachios (unsalted)
- 3 stalks rhubarb
- 1 1/2 cups sugar
- 1 1/2 cups water
- 3–5 drops rose extract
- 1 pint fresh strawberries (sliced)
- 1 lemon zest & juice
- 1/2 cup sugar
- 1 tablespoon tapioca starch
- 1 egg
- 2–3 tablespoons sparkling sugar (or raw sugar)
PISTACHIO PIE CRUST
- In a food processor, pulse the pistachios with about 1 tablespoon of the flour together until they are finely chopped. Transfer to a bowl and set aside.
- Cut the butter into 1/4″- 1/2″ cubes and put back in the fridge or freezer to firm back up for a few minutes.
- Place the flour, sugar and salt in a mixing bowl with high sides and whisk together.
- If you have a food processor, you can use it to mix the pie dough. (Alternatively, you can mix the dough with a pastry blender or two butter knives.) Place the flour mixture and cubed butter in food processor. Gently pulse until the flour changes from silky to mealy; this should only take a handful of pulses so watch it carefully.
- While pulsing, gently pour the vodka through the feed tube just until combined. At this point, I like to turn the crumbly dough into a large mixing bowl to check the hydration level of the dough by gathering a small fistful; if it holds together, it’s ready. If it is dry or crumbly, slowly add the remaining water, 1 tablespoon at a time. Test the dough by pinching it occasionally.
- Once to dough starts to stick together, fold in the chopped pistachios until fully incorporated.
- Form the dough into four disks for smaller 6″ galettes or two disks for larger 10″ galettes, wrap them individually in plastic. Chill for at least 1 hour before rolling and forming.
*If you don’t plan on using the dough on the day you prepare it, you can store the dough in the freezer. If it sits in the refrigerator too long, it could start to turn a grayish color.
*This dough will last at least a couple of months if wrapped up tightly in the freezer.
* Defrost the frozen dough overnight in the fridge before using.
- With a small paring knife, carefully slice the rhubarb stalks, lengthwise, into thin, long ribbons about 1/8″ thick.
- Add water and sugar to a wide bottom pot and bring to a simmer over medium low head. Whisking until the sugar is fully dissolved. Then stir in a few drops of rose extract.
- Add the rhubarb ribbons in batches and simmer over medium-low heat for about 45 seconds until they start to become soft and pliable but before they turn gummy. Transfer to a baking sheet lined with paper towels.
- Once the ribbons have cooled, you can start shaping the roses. Begin by holding one end between your thumb and forefinger, then tightly wrap around your forefinger until a rose shape starts to form. When you have about 1/2″ of ribbon left, gently tuck it through the center to hold the rose in shape. Place the roses back on the lined baking sheet. Repeat with all of the ribbons.
- Slice the strawberries 1/4″ -1/2″ rounds and place in a mixing bowl.
- Add the zest and juice of one lemon, sprinkle with sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.
FORMING THE GALETTES
- Roll the smaller dough disks into 8″ rounds or the larger disks into 12″-14″ rounds about 1/8″ – 1/4″ thick.
- Gently spread the strawberries evenly over the center of the pastry rounds, leaving a 2″ border for small galettes or a 3″ border on larger galettes, all the way around.
- Carefully lift and fold the edge up and over the filling, allowing the dough to naturally pleat at 2″ intervals as you fold. It should pleat around 8 times as you work your way around.
- Top the exposed strawberry mixture with a bouquet of rhubarb roses.
- Place the galettes on lined baking sheets, two small galettes/sheet or one large galette/sheet.
- Preheat the oven to 375° and chill the galettes for 10-15 minutes while the oven preheats.
- Whisk the egg together in a small bowl. Lightly brush the mixture over dough and sprinkle with sparkling sugar.
- Bake for 35-40 minutes, rotating the pans halfway through. The crust should be a deep golden brown and the fruit should be soft.
- Allow to cool before serving. Sprinkle with a few whole pistachios to add color and crunch. Slice into wedges to serve.
- Make a small tin foil tent for each galette and cover for fruity center (leaving the dough edge exposed) for the first 25 minutes. Remove the tents for the last 10 minutes of baking.
*this will prevent your rhubarb roses from over browning and will help retain that gorgeous pink color.
These Rhubarb Rose and Strawberry Galettes pair beautifully with a bottle of Kale Wines Rosé.
Top with fresh whipped cream or à La Mode.
- Prep Time: 2 hours
- Cook Time: 35 minutes