Strawberry Rhubarb Galette with Lemony Whipped Cream

Celebrate the last few lingering days of Indian summer with this rustic galette.  If your rhubarb is still full of thick stems, this is a great way to use them.  The crust does not have to be perfect--that's part of it's charm.  Honestly, I think you could use more rhubarb that the recipe asks for.  If you like the tartness of rhubarb, use 2 cups. If you don't want to fuss with making whipped cream, you can serve this with vanilla ice cream.

Strawberry Rhubarb Galette with Lemony Whipped Cream
Serves 8
Adapted from The Low Fodmap Cookbook by Diane Benjamin

1 1/2 cups gluten-free flour blend (Cup4Cup or Bob's Red Mill)
2 Tblsp sugar
1/2 tsp salt
1/2 tsp grated lemon zest
6 Tblsp butter, cut into small pieces
2-3 Tblsp water

2 cups chopped strawberries
1 cup chopped rhubarb
1/4 cup sugar
2 Tblsp gluten-free flour blend

Whipped Cream
1 cup heavy whipped cream
2 Tblsp fresh lemon juice
1/4 cup confectioner's sugar

Preheat oven to 425 degrees.  Line a large cookie sheet with parchment paper.

For the crust, combine the flour, sugar, salt and zest in a food processor.  Pulse until combined.  Add the butter and pulse until the mixture resemble coarse cornmeal.  Add water, a teaspoon at a time, pulsing after each addition until the dough pulls together.  Remove the dough and form into a disk.  Place on the baking sheet and roll out to a 12" round. Set aside.

For the filling, add the strawberries and rhubarb together in a large bowl with the sugar and the flour.  Mound the strawberry mixture in the center of the crust leaving a 2" border of crust around the edges.  Use the parchment paper to fold the crust over the berry mixture.

Bake for 20 minutes until the crust of golden brown and the fruit is bubbly.  Let cool on a wire rack and cut into slices.  Whip the cream until foamy, add the lemon juice and sugar and beat until still peaks form.  Top each slice with whipped cream and serve.