Strawberry Rhubarb Galette
Ingredients
2 cups (500 mL) strawberries, sliced
2 cups (500 mL) rhubarb, sliced
1/3 cup (80 mL) brown sugar
Zest and juice of 1/2 lemon
1 tbsp (15 mL) honey + extra for drizzling
1 tbsp (15 mL) cornstarch
1 store bought puff pastry
1 egg, whisked with 1 tbsp (15 mL) water
Basil
Directions
Combine strawberries, rhubarb, sugar, zest and juice of 1/2 lemon, honey, and cornstarch. Allow to sit for about 30 minutes so the extra juices release.
Reduce juices in a small saucepan to make a sauce to drizzle over top of the ice cream or whipped cream.
Working quickly so the puff pastry keeps cold, add strawberry rhubarb mixture to the centre, setting aside extra juices. and spread out so there are about 2 inches of pastry around the whole diameter. You may want to cut it down for a cleaner look if necessary. Fold the edges over and brush with egg wash. Bake at 425F/218C for 20 minutes. Remove, drizzle with honey and fresh chopped basil, and serve with ice cream or whipped cream and strawberry-rhubarb drizzle.