From My Bowl

0 Prep: Thaw the puff pastry according to package instructions. Preheat the oven to 400F and line a rimmed baking sheet with parchment paper.
1 Filling: Add the rhubarb, strawberries, 1 teaspoon of lemon juice, 3 tablespoons of cane sugar, vanilla, cardamom (if using), and salt to a large bowl. Mix well, then taste one strawberry piece to see if you need to add more lemon juice or sugar. Once the fruit is seasoned to your liking, add the cornstarch and mix until it has dissolved and is translucent. Set aside.
2 Puff Pastry: Generously dust a cutting board or clean work space and unfold the puff pastry onto the board. Dust lightly with flour, then use a rolling pin to roll it out slightly. I like to roll out the middle portion of each “side” to the dough resembles more of a circle. Transfer the puff pastry to the lined baking sheet.
3 Assemble: Place the fruit mixture in the center of the puff pastry, using a spatula to form it into a rough circle; leave at least 1 1/2” of puff pastry along the edge of the dough. Begin to fold the outer edge of the puff pastry over the fruit, pinching your fold together to make an outer crust or rim for the galette. I like to fold the pointy edges of the puff pastry under so it looks like more of a circle.
4 Prep the Crust (Optional): For a more golden and crispy crust, use a pastry brush to lightly coat the crust with maple syrup, then sprinkle the turbinado sugar on top.
5 Bake: Bake in the middle rack of the oven for 25-30 minutes, or until the edges of the puff pastry have risen and are golden brown. Remove from the oven and let sit for 10 minutes to allow the fruit filling to set.
6 Serve: Transfer to a cutting board and cut into 6-8 slices. Serve warm as-is, or topped with dairy-free vanilla ice cream or whipped cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or toaster oven.