Rhubarb scones

Rhubarb Cookie Recipe – A Delight for Indulgent Moments

Total Preparation Time: 40 minutes
Baking Time: 15-20 minutes
Number of Servings: 12-16 cookies

Rhubarb cookies are a perfect choice for a moment of indulgence, ideally served alongside a cup of warm milk or aromatic tea. This simple and quick recipe is full of flavor, and the combination of ingredients gives it an unmistakable taste. Let’s discover together how to prepare these delicious cookies!

Necessary Ingredients:

- 500 g flour (preferably type 650, for a finer texture)
- 120 g sugar (you can adjust the amount to your liking)
- A pinch of salt
- A pinch of baking powder
- Grated zest of one lemon (for an extra hint of flavor)
- 120 g sour cream (choose a cream with a higher fat content for a richer taste)
- 2 eggs (beaten, at room temperature)
- 120 g lard (cut into cubes and cold)
- 5 tablespoons of rhubarb (can be fresh or preserved in syrup, as I used)

Short History of the Recipe:

Rhubarb cookies have a long history, often associated with family meals and fun moments around the table. Rhubarb, known for its pleasant acidity, has been used in various dishes over time, appreciated for its nutritional properties and unique flavor. These cookies are a modern reinterpretation of this classic ingredient, bringing a touch of nostalgia in every bite.

Step by Step for Delicious Cookies:

1. Preparing the Ingredients:
Start by gathering all the necessary ingredients. Make sure the lard is cold, as the texture of the cookies depends on it.

2. Mixing the Dry Ingredients:
In a large bowl, sift the flour together with the baking powder, salt, sugar, and lemon zest. Mix well to evenly distribute the ingredients.

3. Adding the Wet Ingredients:
Make a well in the center of the flour mixture and add the sour cream, beaten eggs, and cubed lard. Using a spatula, gently mix the ingredients until a dough forms.

4. Incorporating the Rhubarb:
Add the well-drained rhubarb (if preserved, make sure it doesn’t have too much syrup). Gently fold the rhubarb into the dough, being careful not to crush it.

5. Kneading the Dough:
If the dough is too sticky, add a little flour; if it’s too dry, you can add a bit of sour cream. Turn the dough onto a floured surface and knead it gently until it becomes smooth.

6. Shaping the Cookies:
Roll out the dough into a sheet about 2 cm thick. Using a knife or a cutter, cut the cookies into desired shapes – triangles, squares, or circles.

7. Preparing for Baking:
Place the cookies on a baking tray lined with parchment paper. Lightly brush them with sour cream to achieve a golden crust.

8. Baking:
Preheat the oven to 180°C (350°F) and bake the cookies for 15-20 minutes or until they are golden and fluffy. Let them cool on a rack.

9. Serving:
The cookies are delicious both warm and at room temperature. You can serve them alongside a cup of warm milk or tea for a perfect treat.

Practical Tips:

- Use fresh rhubarb in season, but don’t hesitate to try preserved versions. Rhubarb preserved in strawberry syrup, as I used, adds a fabulous sweet-sour note.
- For an even more intense flavor, you can add a pinch of cinnamon or vanilla to the dough.
- If you want to experiment, replace rhubarb with apples or pears for cookies with different fruits.

Nutritional Information:

These cookies have a moderate calorie content, with about 150 calories per serving, depending on the size of the cookies and the ingredients used. Rhubarb is an excellent source of vitamin K and fiber, contributing to a healthy diet.

Frequently Asked Questions:

1. Can I use whole wheat flour?
Yes, but it will change the texture of the cookies, making them denser.

2. How can I store the cookies?
The cookies store well in an airtight container for 3-4 days.

3. Can I freeze the cookies?
Absolutely! You can freeze the cookies before baking them. You can bake them directly from the freezer, adding a few extra minutes to the time.

Variations and Combinations:

These cookies can pair perfectly with a multitude of other recipes. You can serve them alongside a fruit tart or cherry compote, or even with vanilla ice cream for a decadent dessert. Additionally, a warm drink, such as herbal tea or hot chocolate, would perfectly complement the experience.

In conclusion, the rhubarb cookie recipe is not only simple but also a true pleasure for the taste buds. I invite you to try this recipe and bring a touch of joy to each day, whether you serve it at breakfast, lunch, or as a refined snack. Enjoy!