SPRING HAS SPRUNG,

and we’re here to make the most of all the seasonal produce that comes with it. And what better way to highlight the tart and sweet flavors of rhubarb and strawberries than a fuss-free galette? The beauty of this dessert is there’s no pressure for perfectly crimped edges. Instead, all you need to do for this rustic pastry is fold and go. This is one dessert that will make even novice bakers feel like a professional. And if you’re like some of us who have a plethora of rhubarb popping up right about now, it’s always fun to find new ways to put it to good use. Thank you James for this simple, yet flavorful treat.

James Baggett is a Senior Editor for our sister publication, Garden Gate magazine. Not only is he an avid gardener, he also has a passion for baking. A little fun fact that we learned from James is that rhubarb is the only vegetable that is treated like a fruit in cooking applications.