Prepare ahead Sturdiwheat’s Galette Crust Mix as directed for 1 crust.
Mix together the following…
- 2 Cups diced 1/4 “- 1/2” Fresh Rhubarb
- 2 Cups diced 1/4″- 1/2″ Fresh Strawberries
- 1/2 Cup Granulated Sugar
- 2 tsp. Lemon Juice
- 1/2 tsp. Ground Cinnamon
- 2 Tbsp. Flour
Spoon fruit mixture onto a 12″ rolled out Sturdiwheat Galette Crust leaving a 2″ border. Fold border up over fruit all the way around the edges.
Use any left over juice from fruit or water to brush on edges of crust and sprinkle with 1 Tbls. granulated sugar.
Bake at 350 degrees for 35-40 minutes or until light brown and fruit mixture is bubbly.