Strawberry Rhubarb Cookies

Last year I got a rhubarb plant from a friend, planted it, and forgot about it. Then this year it came back, happy as can be, thriving and taking up so much room with those massive leaves! I am an amateur when it comes to rhubarb. I think the only time I had tried it before, was in a straw-rhub Noosa Yogurt, so I wasn’t too sure what to expect for flavor. But I went ahead and decided to make cookies, since, I love cookies. Next I will try rhubarb bars for sure. Anyways, they turned out great, of course, almost like a cakey cookies, very soft.

Yield: 18 Cookies

* 2/3 Cup Butter, Softened
* 3/4 Cup Brown Sugar
* 1/2 Cup Sugar
* 1 Medium Egg
* 1 Tsp. Vanilla Extract
* 2 Cups Flour
* 1 Tsp. Baking Soda
* 1/2 tsp. Baking Powder
* 1/2 tsp. Salt
* 1 cup Rhubarb, Diced
* 1 cup Fresh Strawberries

What To Do:
1. Wash, peel and dice the rhubarb finely and set aside. Wash the strawberries and dry them. 
2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix in. Mix in the flour, baking soda, baking powder, and salt. If you think it’s dry, just remember the fruit is juicy. Add the diced rhubarb and the raspberries and gently fold in – the more you crush the raspberries, the softer the dough gets, so work gentle. Place in the fridge for an 1 hour or until firm.
3. Preheat the oven to 380°F. Spray or butter a baking parchment and set aside. Roll dough into balls, and place portions of dough with enough space in between on the baking sheet, around 6-8 cookies.
4. Bake for 18 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

So the rhubarb ended up tasting like nice little tangy bites, and complemented the strawberry very well.

Let me know what you think,



One Comment Add yours

  1. undiagourmet says:

    I have never tried rhubarb before. I’m very curious bout this cookies.I must try them! 🍪


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