Strawberry & Rhubarb Galette

Whether you love strawberry and rhubarb or have never tried the classic combo, SkinnyMs. is here with a squeaky-clean dessert sure to satisfy every palate. The galette is a deliciously crusty cake encasing a scrumptious filling. We’ve filled our flaky crust with two classic superfoods that belong in every diet.

Juicy red strawberries contain myriad antioxidants, vitamins, and minerals: Vitamin C, manganese, and potassium are just a few examples. Strawberries also contains fiber, making them a more filling fruit option.

Rhubarb is one of the most nutritious plants in the world. It’s bursting with essential nutrients like fiber, protein, Vitamins C, K, and B, calcium…the list goes on! Rhubarb also contains beta-carotene, which aids and prevents the development of many diseases.

This stunning combination of superfoods creates a clean eating dessert everyone will love, and one you can feel good about serving to family and friends. Read on for the how-to and enjoy!


Strawberry & Rhubarb Galette

Strawberry & Rhubarb Galette

Yields: 8 servings | Calories: 218 | Total Fat: 14g | Saturated Fat: 12g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 75mg | Carbohydrates: 23g | Fiber: 3g | Sugar: 8g | Protein: 3g | SmartPoints: 11

Ingredients

    Crust
  • 1 1/4 cups white whole wheat flour
  • 1 tablespoon coconut palm sugar, plus 2 teaspoons for dusting
  • 1/4 teaspoon kosher or sea salt
  • 1/2 cup virgin coconut oil, solid
  • 2- 3 tablespoons ice cold water, as needed
  • Filling
  • 2 cups halved strawberries, hulled
  • 1 cup diced rhubarb (sub 1 cup peeled diced tart apples when rhubarb is not in season)
  • 2 tablespoons coconut sugar
  • 2 tablespoons water

Directions

Add flour, 1 tablespoon coconut sugar, and salt to a food processor fitted with the s-blade. Pulse to mix ingredients. Add coconut oil and pulse until there are pea-sized crumbs in the mix.

If a food processor is not available, this can be done by hand by first whisking the flour mixture and then using fingers to incorporate the coconut oil in the mixture until pea-sized crumbs form.

Add ice water, a couple of teaspoons at a time, pulsing in the processor.

Dough should not be overly wet so it will come together after it's refrigerated.

Form the dough into a ball (it will crumble and be somewhat dry). Place plastic wrap tightly around it, squeezing to bring the ball together, and refrigerate for 30 minutes.

Meanwhile, place all ingredients for the filling in a saucepan over medium-low heat. Allow to cook for about 15 minutes, stirring frequently, until rhubarb has softened. Fruit filling can be used immediately or refrigerated until ready to use.

After refrigerating, form the dough into a disc and place between two wax paper sheets and roll flat with a rolling pin, about 1/2-inch. Place an overturned salad plate on top of the dough and trace around it with a knife to create a circle for the galette.

Preheat oven to 350 degrees. Place the dough on a baking sheet. Add the fruit filling in the center of the dough, leaving two inches around all edges. Fold over the edges of the galette to form a crust. Sprinkle with the remaining coconut sugar.

Bake for 20 to 25 minutes until the crust is golden and the filling is bubbling.

Enjoy!

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