Vegan Strawberry Rhubarb Galette

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Vegan Strawberry Rhubarb Galette

Jill Dalton
This plant-based strawberry rhubarb galette is a delightful twist on a classic dessert. The flaky gluten-free crust is made with a blend of oat flour and tahini, giving it a rich, nutty flavor. The simple filling is a vibrant mix of sweet strawberries and tart rhubarb, tossed with a touch of date paste. Each bite is a perfect balance of flavors and textures, making it a wonderful guilt-free treat for a lazy afternoon.
5 from 4 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 235 kcal


Date Paste

  • ½ cup dates
  • ½ cup water hot



  • 2 cups strawberries chopped
  • 2 cups rhubarb sliced small
  • 2 tbsp tapioca starch
  • cup date paste

Add Homemade Ice Cream


Date Past

  • Add all ingredients to blender and blend until smooth


  • Preheat oven to 350°F.
  • Add all ingredients to a mixing bowl and mix until mixture sticks together only using the water a tsp at a time if the mixture is too dry and doesn't stick together. Press into a ball
  • Roll the ball out into a circle shape about 1/4 inch thick between two pieces of parchment paper with a rolling pin. Diameter will be approximately 10-12 inches.
  • Peel off the top layer of parchment leaving the crust on the bottom sheet and gently place it onto the baking tray.
  • Pour the fruit mixture onto the center of the crust and spread towards the edge leaving about 1 1/2 inches uncovered along the edges.
  • Gently fold up the uncovered edge of crust toward the center to create a border so that the juices don't flow out onto the baking tray.
  • Bake for 30 minutes.


Calories: 235kcalCarbohydrates: 39gProtein: 7gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 12mgPotassium: 450mgFiber: 6gSugar: 11gVitamin A: 52IUVitamin C: 32mgCalcium: 78mgIron: 2mg

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