Strawberry Rhubarb Ginger Oat Crumble Galette is just about the nicest spring dessert you could ever have. The combination of fresh tart rhubarb and heavenly sweet strawberries encased in flaky pastry and topped with a crunchy ginger and oat crumble can’t be beat.
Pie, pie, pie. I really do love fruit pies. In fact, they may be one of my favourite all-time desserts. But my husband often says to me, why don’t you ever make pie, if you love it so much! The truth is, I’ve always found pastry making difficult. And I’ve always been terrified of baking a pie for the family, in case it wasn’t any good. But this recipe and a few new tips I’ve learned recently, changed all that. This pastry is super easy to work with and makes this pie as good or better than from a shop. It’s really good!
When I was younger, my Mum made a lot of pies: cherry, pumpkin, apple, rhubarb, even raisin pie. And I do recall her often criticizing her pastry: too tough, not sweet enough, no flavour etc. But her pies always tasted amazing. Actually, it was what we all looked forward to when we came back home for a family dinner: Mum’s pie. Because my Mum would never stop at making one pie. No, for a family of six that each had their own favourite, my Mum would often have as many pies as there were guests. As well as 3 flavours of ice cream to go with all that pie.
Serving up the pie was as enjoyable as eating it. As our family grew, there were sometimes as many as 12 or 13 people at the table with everyone calling out, “I’ll have cherry, raisin and pumpkin”, or ” I’ll have apple, raisin and rhubarb” with a couple of flavours of ice cream to match the pie. Everyone wanted not only their favourite pie, but also a slice of some of the other pies as well. And my Mum never disappointed. Every pie was perfect; the pastry, the filling, the decorations. Each one sprinkled with sugar and sometimes someone’s initial carved into the top.
Pastry actually isn’t that difficult to make. There are just a few little tricks that help make a tender flaky pastry.
Tips for Making Strawberry Rhubarb Ginger Oat Crumble Galette
- make sure all of your ingredients are cold – this includes the flour, as well as the butter and water
- if you have warm hands, use a pastry cutter to blend the ingredients together (or a food processor)
- work quickly, but be relaxed; your pastry will be fine
- chill your dough after it has come together
- read the recipe from beginning to end
- be organized
- prepare the filling (add the sugar last), the topping (keep in the fridge until ready) and the pastry and have everything ready to be assembled quickly just before the pie goes into the oven
This is how the pastry ingredients look just before you turn it out onto the table to gather all of the pieces together. Once it’s on the table, gather the ingredients together in your two hands, and scrunch everything together. You don’t want to knead it, only gently gather together the stray pieces of dough until you have one ball of dough.
Once all the dough is gathered together into a ball, flatten it into a disc. Wrap in saran and place in the fridge for about one hour. This allows the flour to hydrate as well as to thoroughly chill all of the ingredients.
Meanwhile, wash and chop your strawberries and rhubarb.
And mix the fruit together in a big bowl. Don’t add the sugar until later. Cover and continue with the other ingredients.
Dice the candied ginger into small pieces. And then mix together all the crumble ingredients.
Roll your pastry out on saran wrap until it is a 14 inch circle. Roll the pastry top to bottom, and then on a diagonal: first one side, and then the other. Then repeat this pattern, until you have a circle. Make sure the pie dough is a uniform thickness. For a galette, if it’s too thin on one side, the filling may spill out in that spot. If the edges start to fray while you are rolling, just squish them back together again. Sprinkle the pastry with about 2 Tbsp of panko (this helps absorb excess juice)
Add the sugar and lemon zest to the fruit just before you pour it onto the pastry.
Turn the edges up into the centre of the galette, about 3 inches or so, leaving the fruit exposed on top. Make sure you bring the pastry up far enough, to prevent some of the filling from oozing out. Pour the crumble over the exposed fruit. Use as much as you can, but you may not need all of the crumble. Brush the pastry with butter and sprinkle with sugar.
Bake in a 375 degree F. oven for about 30-40 minutes, until the top is golden brown. This pie is so good.
Serve room temperature or cold. It’s good with ice cream or I also like balkan plain yogurt on top, or, of course it’s also delicious on its own. I hope you enjoy my Strawberry Rhubarb Ginger Oat Crumble Galette.
Strawberry Rhubarb Ginger Oat Crumble Galette
- Pastry (you can also use your favourite pastry recipe)
- 200 g all-purpose flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 115 g cold butter, cubed
- 90 g cold water
Pastry: Make sure all of the ingredients are in the fridge for at least one hour before making the dough.
Dissolve the sugar and salt in the cold water in a small bowl.
Add cubed butter to flour. With your hands, or a pastry cutter, break the butter into pieces a little bit larger than pea size.
Once this is done, add the liquid.
With a fork, gently stir, bringing the ingredients from the outside of the bowl into the centre until the mixture is somewhat more cohesive and the ingredients are coming together into a ball.
When most of the ingredients have come together, turn out onto a table. Do not add any more flour. You won't even need to sprinkle flour on the table.
Gently gather in all the stray clumps of dough, bringing all the loose flour etc. into the dough ball.
Continue until the stray bits are incorporated and the dough is smooth.
Flatten into a disc. Wrap in saran wrap and place in the fridge for about 1 hour.
Filling: Meanwhile, prepare the filling.
Wash the rhubarb stalks and the strawberries.
Cut the rhubarb into 1" size pieces.
Trim the green leaves off the strawberries and slice into quarters.
Mix the rhubarb and strawberries together in a bowl.
Mix the sugar and lemon zest and cornstarch in a separate bowl.
Leave the sugar and fruit separate until just before you assemble the pie.
Crumble Topping: Mix all of the dry ingredients together.
Add the butter and mix in with your hands or a pastry cutter, until the butter is pea-size.
Place the crumble topping in the fridge until ready to assemble the pie.
Preheat oven to 375 degrees F.
Rolling the dough: Roll out enough saran so that you can roll out a 14 inch circle of dough. Sprinkle some flour onto the saran. Take the disc of dough out of the fridge and place on the saran, and sprinkle the tiniest bit of flour on top of the dough.
To roll the dough; roll it top to bottom and then on a diagonal in both directions.
If the dough gets shaggy, ragged edges, just press them back together.
If the dough starts to stick a bit, just lift it up from the saran.
Once the dough is 14 inches from side to side, lift the saran up and place on a parchment lined large baking tray. Slide out the saran wrap.
Sprinkle the 2 Tbsp of panko bread crumbs on top of the pastry.
Add the sugar to the fruit and stir to combine.
Add fruit into the centre of the galette.
Fold the edges of the pastry up into the centre about 3 inches, folding the pastry over as you go, to create folds along the outer edge.
Brush butter on the pastry and sprinkle with sugar.
Pour the crumble over top of the exposed fruit, you may not need all of the crumble.
Bake in the oven for about 30-40 minutes until the top is golden.
Serve warm with ice cream or I also like balkan yogurt on top.