Recipe for strawberries and rhubarb cookies

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Strawberries and rhubarb cookies

Production: 20 –
Preparation: 30 Minutes
Cooking: 17 Minutes

Finally…. summer is back!

Let’s enjoy Mother Nature gifts and use some of those juicy, sun-kissed sweet strawberries. Blend them to another plant also generously provided by nature: the rhubarb. And get ready to produce a wonderful batch of Rustic Rhubarb and Strawberry cookies.

Note: Rhubarb produces slightly bitter taste so we have two tips to cut it down a bit:
1 – Before baking, once your dough balls are placed on the cookie sheet, sprinkle some white sugar on them.
2 – or when your cookies are baked and cooled sprinkle a little icing sugar on top

Again we advise you to make a double batch if the moment they left the oven you’re gonna get robbed and there you will no longer be enjoyed in the days ahead.

Bon appetit!

Recipe for strawberries and rhubarb cookies

Butter – [1/2 cup]  (125 ml.)
White Sugar – [1 cup]  (250 ml.)
Egg (large) – [1]
Flour (all purpose) – [2 1/2 cups]  (625 ml.)
Rhubarb – [2 cups]  (500 ml.)
Baking Powder – [1 tablespoon]  (15 ml.)
Strawberries – [2 cups]  (500 ml.)
Vanilla extract – [1 teaspoon]  (5 ml.)
Salt – [1 teaspoon]  (5 ml.)

1- Cut the strawberries into pieces and set aside.
2- Wash and cut the rhubarb into small sections.
3- In a small saucepan heat the rhubarb pieces over medium heat until softened (stir constantly).
4- Pour the hot rhubarb in a food processor or blender and puree. Measure 1/2 cup (125ml) and set aside.
5- Preheat the oven to 375 (100C).
6- In the mixer bowl, beat the butter at high speed (at room temperature) with the sugar and the egg.
7-  Add to the mix the reserved rhubarb puree and the vanilla. Mix well.
8- In a large bowl, combine flour, baking powder and salt.
9- Set the mixer on low speed and slowly add the dry ingredients.
10- Mix at medium speed to get a uniform texture.
11- Stir, manually, the strawberries into the dough.
12- Form halves balls of dough (with an ice cream spoon) and place on a cookie sheet lined with parchment paper.
13- Bake for 17 minutes.