Rhubarb Strawberry Almond Galette

I love rhubarb. And I love strawberries. And I love the two of them together. Especially in a wonderful galette. Especially one that’s my diet friendly and, moreover, fits my sister’s Specific Carbohydrate Diet (SCD). Especially when rhubarb is one of the vegetables (yes, it’s a vegetable) that I can eat a lot of. It’s in the 3% carb group which means the more, the merrier!


I read up on a few gluten-free recipes that were floating around on the internet. But they used sugar, oat flour, potato starch – items she just can’t eat. (I’m off sugar and potato starch, too but could have used stevia or coconut sugar in place of cane sugar easily enough and tapioca starch in lieu of potato starch.) The strawberries have enough natural pectin to make the “gel” that the starch would have created anyway when it’s finally cooled.

This recipe was born because I didn’t want to leave her out of Sunday brunch. We Portlanders love our Sunday brunch. It’s a way of life. Go to church, go to brunch, work in your garden or go for a hike or go fishing.  They made a whole entire Portlandia episode entitled “Brunch Village” and it’s so true. All of Portlandia is so true – it’s a little creepy sometimes all of the time. But, I digress.

For those of you who are on the SCD, this is for you.



Rhubarb Strawberry Almond Galette

For the dough:

  • 1 ½ cups almond flour
  • 1 large organic egg, beaten
  • ¼ cup coconut oil, chilled until hard
  • 1 tsp lemon zest
  • 1 ½ tbsp raw honey
  • ¼ tsp ground ginger
  • pinch of salt

For the fruit filling:

  • 3 rhubarb stalks, cut into ½" sections, about 2 ½ cups
  • 2 cups strawberries, sliced (add more if you want to, it doesn’t matter)
  • 1 tbsp raw honey
  • 1 ½ tsp lemon zest
  • pinch of salt
  1. Preheat the oven to 350 Fahrenheit.
  2. Mix all of the dry ingredients together for the crust. With a pastry cutter, cut in the hardened coconut oil or put in a food processor and pulse until the coconut oil is broken up and evenly incorporated throughout the mixture – about 15-20 seconds in a food processor.
  3. Add the egg and blend just until just incorporated. Dough should be able to be made into a ball.
  4. Take some parchment paper or a Silpat and line your pan. (A flat cookie sheet works best or a jellyroll pan.)
  5. Cut the rhubarb and the strawberries and mix together with the remaining filling ingredients in a separate mixing bowl. Set aside.
  6. Form dough into a ball on the parchment paper or Silpat and with a rolling pin, roll out the dough until it is a ¼"-1/8" thick circle. Note – this dough will be very sticky and using the rolling pin for the whole thing might not work. I had to eventually use water-dampened fingers to pat out the dough to finish getting it to my desired thickness. 
  7. Dump the fruit filling into the middle and spread around, leaving a 2" uncovered ring all the way around the crust.
  8. In 4-5 incremented sections, fold the galette up. It will crumble, it’s the nature of the dough. Simply pinch the dough back to where you want it to be.
  9. Bake for 30 minutes on the center rack, or until the crust is lightly browned, the edges should be a dark golden brown. (See photo below.) Remove from oven and let cool. Transferring the galette will be a two-person job – find a plate big enough and a friend to help you transfer it. Also, there will be some juice that oozes out. Just break off the blackened part and no one will know the difference!
  10. Let fully cool before you serve it. Use a sharp knife to cut and a thin spatula to serve. Store remaining galette in the fridge. But, I very much doubt there will be any left!


Thanks, Edible Perspective for the recipe idea!

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