Tuesday, April 19, 2016

Rhubarb Sauce Cookies #CreativeCookieExchange

Rhubarb sauce cookies make the most of tart spring rhubarb in the most deliciously portable way. Their subtle pink hints at the lovely rhubarb flavor inside. 

I’m pretty sure I might have told part of this story before, but when we lived in Paris 20-odd years ago, on a visit in our last year there my sharp-eyed mother-in-law pointed out that we had rhubarb growing in the front garden. It was hiding under some other big green leafy bushes. Life is full of small regrets and that I missed two springs of fresh homegrown rhubarb is one of mine.

Since then I’ve tried to make up for it by buying rhubarb when I can. It makes me think of Fiona, she of celebrated wheat bread and sausage roll fame, and I know she’d like these cookies. This month’s Creative Cookie Exchange theme is Mothers Day so, while Fiona was not my actual mother, or even my husband’s mother, she treated her stepson like a son and me like a daughter. Like most grandmothers, she thought our girls were such fun to spend time with and she was especially good at making storybooks come alive. They loved it when she did "voices." Her classroom full of students were all her beloved children and they'd come back regularly to visit long after they had moved on. She was a special lady.

Ingredients – Makes 2 1/2 dozen
1/2 cup or 115g butter
1 cup or 200 sugar
1 large egg
2 cups or 250g flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup or 190g thick rhubarb sauce

For the rhubarb sauce:
Grated zest and juice of 1 orange
12 oz or 340g rhubarb
1/8 cup or 25g sugar – or more to taste
Good pinch salt

Optional for serving: powdered sugar

Trim the ends off the rhubarb, cut into chunks. Combine with the sugar and the orange zest and juice in a pan and gently cook for 5-10 minutes until the rhubarb begins to soften.

Cook a bit longer, until some of the juice has evaporated. You want a nice thick spoonable sauce. Set aside to cool.

Note: You won't use it all of the sauce in this recipe since it makes more than one cup. Stir the balance through some yogurt or serve it on pancakes. Its bright fresh taste will have you making the sauce again just to eat.

Preheat your oven to 350°F or 180°C and prepare your cookie sheet by lining it with baking parchment or silicone liners.

Whisk the flour, baking powder, baking soda, ginger and salt in a mixing bowl. Whisking brings in air, much as sifting does so you can sift them together if you prefer.

In a larger bowl, cream together butter and sugar until they are light yellow and fluffy. Add in the egg and beat again until blended.

Add in the rhubarb sauce and mix till blended.

Now beat in the flour mixture briefly until just blended. Don't over beat.

Drop by spoonfuls or a cookie scoop, onto your prepared cookie sheet.

Bake for 10-12 minutes or until the first batch is just starting to turn golden around the edges.

Leave to cool on the pan for a few minutes, then remove to a wire rack to cool completely. Repeat until all the cookies are baked.

Once cool, sprinkle with a little powdered sugar, if desired.


Needing some inspiration for Mothers Day? We've got some lovely cookies for you!

Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life). We post the first Tuesday after the 15th of each month!


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