Rhubarb Shortbread Cookies | Recipes, Tips & Variations

Introduction: A Sweet and Tangy Delight

Rhubarb shortbread cookies are a delightful fusion of buttery shortbread and the tartness of fresh rhubarb. These cookies offer a unique taste experience, balancing sweetness with a hint of tang. Perfect for spring and summer gatherings, they bring a refreshing twist to traditional cookie recipes.

Classic Rhubarb Shortbread Cookies Recipe

Ingredients:

• For the Shortbread:
  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
• For the Rhubarb Filling:
  • 1½ cups fresh rhubarb, chopped
  • 2 tablespoons granulated sugar
  • 2 tablespoons water

Instructions:

1. Prepare the Rhubarb Filling:
   • In a saucepan, combine chopped rhubarb, sugar, and water.
   • Cook over medium heat until the rhubarb breaks down and the mixture thickens. Let it cool.
2. Make the Shortbread Dough:
   • In a bowl, cream together butter and sugar until light and fluffy.
   • Add vanilla extract and mix well.
   • Gradually add flour and salt, mixing until a soft dough forms.
3. Assemble the Cookies:
   • Preheat oven to 350°F (175°C).
   • Roll out the dough on a floured surface to about ¼-inch thickness.
   • Cut into desired shapes and place on a baking sheet lined with parchment paper.
   • Spoon a small amount of rhubarb filling onto half of the cookies.
   • Top with the remaining cookies to create sandwiches, sealing the edges gently.
4. Bake:
   • Bake for 12-15 minutes or until the edges are lightly golden.
   • Allow cookies to cool on a wire rack.

Variations to Explore

1. Rhubarb Cream Cheese Icing

Enhance your cookies with a luscious rhubarb cream cheese icing. Roast red rhubarb stalks until tender, then blend with softened cream cheese, butter, and powdered sugar to create a naturally pink, tangy-sweet frosting. This adds both flavor and visual appeal to your cookies.

2. Rhubarb Shortcake Cookies

For a scone-like texture, consider making rhubarb shortcake cookies. Incorporate Greek yogurt into the dough and fold in chopped rhubarb. After baking, drizzle with a simple glaze made from powdered sugar and heavy cream for added sweetness.

Tips for Perfect Rhubarb Shortbread Cookies

• Use Fresh Rhubarb: Fresh rhubarb provides the best flavor and texture. Look for firm, crisp stalks with a vibrant color.
• Chill the Dough: Refrigerating the dough before rolling helps prevent spreading during baking and makes it easier to handle.
• Avoid Overmixing: Mix the dough just until the ingredients are combined to maintain a tender texture.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Serving Suggestions

• Tea Time Treat: Pair these cookies with a cup of Earl Grey or chamomile tea for a delightful afternoon snack.
• Dessert Platter: Include rhubarb shortbread cookies in a dessert platter alongside fresh berries and whipped cream.
• Gift Idea: Package the cookies in decorative boxes or tins for a thoughtful homemade gift.

Conclusion

Rhubarb shortbread cookies are a delightful treat that combines the rich, buttery flavor of shortbread with the tartness of rhubarb. Whether you stick to the classic recipe or experiment with variations like cream cheese icing or shortcake-style cookies, these treats are sure to impress. Perfect for spring and summer occasions, they offer a refreshing twist on traditional cookies.