Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.

Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.

Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.

Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.

Roll dough out to be about 1/4” thick, and about 13-14” in diameter, aiming for a general circle shape (however it does not need to be perfect). Place rolled out dough onto a parchment-lined baking sheet.

Preheat oven to 375°F. In a medium bowl, combine all filling ingredients until well combined.

Spread the filling onto the center of the rolled out pie dough, leaving a 2" border around the edges.

Gently fold the bare edge of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.

In a small dish, whisk together the egg and water until frothy and combined. Brush this egg wash across the edges of the galette, then sprinkle with turbinado sugar.

Place the Strawberry Rhubarb Galette into the oven, bake for 35 minutes. Serve warm with vanilla ice cream.