Rhubarb & Cherry Galettes – Ontario’s Spring + Summer Dessert

Rhubarb & Cherry Galettes – Ontario’s Dreamiest Spring + Summer Dessert

Written by Dietitian & Mom: Elis Halenko

Crispy golden crust. Juicy seasonal fruit. The kind of rustic dessert that makes everyone stop and say, “Did you make this?”

When spring rolls into summer here in Ontario, there’s a short window where local rhubarb and cherries are at their peak—and this year, we’re celebrating both with a dessert that’s as unfussy as it is impressive: the galette.

Think of a galette as the low-maintenance cousin of pie. No lattice. No fuss. Just a flaky, golden crust folded lovingly over jammy fruit. And when the fruit is local? You really don’t have to do much at all.

Whether you’re baking for a backyard dinner party, a Father’s Day brunch, or just want something special with your afternoon coffee—these Rhubarb and Cherry Galettes have that effortless elegance that makes them perfect for any warm-weather moment.

Why You’ll Love These Galettes:

Use peak Ontario produce in a flexible, rustic format
Perfect for bakers of all skill levels—no fancy shaping required
Crisp, flaky pastry meets juicy, gently sweetened fruit
Naturally dairy-optional and easy to adapt for less sugar

Make one or both… they’re even better served side-by-side

Cherry Galette

Sweet. Deep red. Juicy. This one tastes like a warm July afternoon.

Ingredients:

1 1/2 cups pitted cherries (fresh or frozen & thawed)
2 tsp lemon juice
2 tbsp maple syrup or cane sugar
1 tbsp arrowroot starch or cornstarch
Optional: splash of vanilla or almond extract

Rhubarb Galette

Tart, tangy, and perfectly softened. Rhubarb’s moment to shine.

Ingredients:

1 1/2 cups chopped rhubarb (1/2-inch pieces)
2 tbsp maple syrup, honey, or brown sugar
1 tbsp orange juice or lemon juice
1 tbsp cornstarch
Optional: 1 tsp grated orange zest or a pinch of cinnamon

Galette Pastry (One Crust – Use for Either)

Makes 1 medium galette. Double for both.

1 1/4 cups all-purpose flour
1/2 tsp salt
1 tbsp sugar (optional)
1/2 cup cold butter, cubed (or vegan butter)
3–4 tbsp ice water

To Finish:

1 egg, beaten (for brushing crust – optional)
1 tbsp turbinado sugar for sprinkling
Optional: serve with yogurt, whipped cream, or ice cream

Instructions (Same for Both Galettes)

1. Make the Dough

In a bowl, mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water one tablespoon at a time, mixing until dough just comes together. Form into a disk, wrap, and chill for 30 minutes.

2. Prepare the Filling

Mix all filling ingredients together in a bowl. Let sit while the dough chills—this helps draw out natural juices and softens the fruit.

3. Assemble the Galette

Preheat the oven to 375°F (190°C). Roll dough on parchment into a 10–12” circle. Pile fruit in the center, leaving a 2-inch border. Fold edges up and over the filling, pleating gently.

4. Finish & Bake

Brush the crust with egg wash if using and sprinkle with sugar. Bake for 35–40 minutes until the crust is golden and the filling is bubbling slightly. Cool for 10 minutes before slicing.

Ontario Produce Highlight

In Ontario, rhubarb season starts in May, while cherries peak in late June through July. These galettes are a celebration of what’s fresh, local, and affordable in our region. You can often find these ingredients at your local farmer’s market or pick-your-own farms.

Use this recipe as a template: swap in peaches, plums, or blueberries as the summer rolls on!

Tips for Success

Let your galette cool slightly before slicing—it helps the filling set
Don’t skip the starch—it keeps your crust crisp and prevents sogginess
Chill the dough to ensure it stays flaky when baked
Serve warm with a spoonful of Greek yogurt for a lighter touch or vanilla ice cream for peak summer nostalgia

Made This? Show Me Your Slice!

If these galettes land on your summer table, tag me @thefoodstylistrd! I’d love to see your twist—maybe with strawberries, blackberries, or even apricots.