I was excited when I made this, it was the delicious accompaniment that dinner needed that night. And I thought maybe I would come and post it over here. As I was looking around over here, it has really been a while since I used this regularly I noticed I had already posted a strawberry rhubarb galette before. The reason I had forgotten was that it was good, but nothing really special and not where near strawberry rhubarb pie. But this version was and I can't wait to make it again.
For starters I made my own crust. It's a totally different type than store bought crust is and it made a works of difference here. Also the filling was a lot fuller and chunkier.
I really liked that crust recipe. I made a second one a few days later with apple pie filling and caramel mixed together and baked and it was just as good. Before baking though I brush the crust with cream and sprinkle with large sugar. It helps the crust turn golden and it looks pretty.
It was a last minute idea to make, and I didn't have all the ingredients I would have normally used so I had to improvise some but it worked out perfectly.
2 c. frozen rhubarb
1 c. frozen berries, thawed slightly and chopped
1/2 a small box of strawberry jello
sugar taste
2 Tbsp tapioca starch
I tossed everything in a bowl and stirred it up before making the crust. You want it to be sticky and no powdery bits left before you add it to the crust.
Two things I learned, the hard way.
1) Put the crust on the pan you are baking it on, not the one you rolled it out on, before adding the filling. Once you add it, you can't move it.
2) You don't want the filling to be frozen solid when you add it. It will stiffen up the crust and cause it to break when you fold it over. If that happens the filling can leak out making a sticky mess, but also burning on the bottom of the pan.
Play around with it, have fun, it accommodates whatever filling you want to make.
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