Rhubarb Raspberry Cookies

Rhubarb Raspberry Cookies - my new favorite way to enjoy the delicious RHUBARB! These cookies are amazing! The raspberries add a nice fruity sweetness that goes perfectly with the rhubarb.

We are experiencing spring in our yard for the first time and it has been exciting! It's like opening a present when you have absolutely no idea what is hiding inside. Suddenly a beautiful purple tree and strawberries pop out, along with singing birds and a giant patch of rhubarb. I was so thrilled to find rhubarb tucked back behind the raspberry bushes. I remember having rhubarb in our yard in Nebraska as a kid. My mom would give me a bowl of sugar and I'd sit alongside the leafy plants, dipping rhubarb into the sugar and eating as much as my stomach could handle. There is something extraordinary about super-tart combined with super-sweet.

These cookies are my new favorite way to enjoy rhubarb, minus the way I enjoyed it as a kid, of course. The raspberries and rhubarb make a great team. When I took my first bite, my eyes bugged out of my head and I was in a bit of disbelief about how delicious it was. 

If a patch of rhubarb sits in your yard, please go pluck a few and make these cookies. Your life will be changed for the better.

Now, tell me what your favorite rhubarb recipes are! I will select a handful of you to receive some Pip and Ebby loot!

Here's another one of my favorite ways to use up rhubarb: Rhubarb Crunch

Rhubarb Raspberry Cookies

My new favorite way to enjoy the delicious RHUBARB! These cookies are amazing! The raspberries add a nice fruity sweetness to counter the tartness of the rhubarb.

Contributed by Megan Porta from pipandebby.com.

Published May 18, 2017

Serves: 33 cookies

Total time: 45 min

RhubarbRaspberryCookies"

Ingredients:

  • 3/4 cup salted butter (1 1/2 sticks), softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup chopped rhubarb
  • 1 cup fresh raspberries
Instructions:
  1. Preheat oven to 350 degrees F and line three baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugars, egg and vanilla extract and beat on medium speed until creamy and free of lumps.
  2. In a separate bowl, combine the flour, baking soda and salt. Mix well. Gradually add to the butter-sugar mixture and beat on medium speed until just combined. Fold in the chopped rhubarb and raspberries.
  3. Using a medium cookie scoop, drop the dough by 1 1/2 Tbsp onto the prepared baking sheets. Bake in the preheated oven for 9-10 minutes. Let cool. Refrigerate until ready to serve.