Rhubarb Curd Shortbread Cookies

Rhubarb is an easy-care plant that lasts for decades in the same spot. Hardy rhubarb thrives in our cool northern climate and is the base for many truly delicious desserts. It’s the plant you’ll see still thriving amidst the tall grasses beside long-deserted old prairie homesteads, along with a lilac bush and a peony plant.

Curds are in a category all to themselves when it comes to the world of preserving fruits. Yes you can make jams, jellies, and butters ~ but when you really want to treat yourself to something special, make curd. Fruit curds are a centuries old treat that goes back to traditional tea time in Britain. Usually made with lemon or other citrus fruits, curds can be made with any almost any fruit, even rhubarb!

Rhubarb varies a lot in color, from beautiful garnet to stalks some that are more yellowy-green than red. When the eggs are blended with the fruit the color sometimes goes a bit beige due to basic color mixing principles. A drop or two of food coloring brightens it back up. You can use regular or gel food coloring, or if you want to go more natural, use some dehydrated strawberry or raspberry powder.

Tart rhubarb makes a great substitute for citrus in curd but rhubarb also has a beautiful fruity and floral taste to complement its tartness. Use curd to dress up toast and shortbread swirl it into ice cream, fill crêpes and layer cakes, or just eat it by the spoonful.

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Rhubarb Curd Shortbread Cookies

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Rating: 5
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Course

dessert

Cuisine

American

Keyword

rhubarb curd shortbread cookies

Servings

MetricUS Imperial

Ingredients

Shortbread Cookies

• 1 cup cornstarch
• 1 cup powdered sugar
• 2 cups flour
• 1 1/2 cups butter,
• 2 tsp lemon zest

Candied Rhubarb for topping

• 1 stalk fresh red rhubarb, diced very small
• 1/4 cup sugar
• 1/4 cup water
• red GEL food coloring

Rhubarb Curd

• 340 gm (about 6 stalks) fresh red rhubarb, cut into 1-inch chunks
• rhubarb syrup strained from candied rhubarb
• 4 egg yolks
• 3 Tbsp butter,
• 1/3 cup plus 1/8 cup sugar
• 1 tsp lemon zest
• 2 tsp lemon juice

Course dessert Cuisine American Keyword rhubarb curd shortbread cookies Servings MetricUS Imperial Ingredients Shortbread Cookies 1 cup cornstarch 1 cup powdered sugar 2 cups flour 1 1/2 cups butter, 2 tsp lemon zest Candied Rhubarb for topping 1 stalk fresh red rhubarb, diced very small 1/4 cup sugar 1/4 cup water red GEL food coloring Rhubarb Curd 340 gm (about 6 stalks) fresh red rhubarb, cut into 1-inch chunks rhubarb syrup strained from candied rhubarb 4 egg yolks 3 Tbsp butter, 1/3 cup plus 1/8 cup sugar 1 tsp lemon zest 2 tsp lemon juice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Shortbread Cookies

1. Sift cornstarch, powdered sugar & flour together. Blend in butter with a fork, mixing until a soft dough forms. Wrap in plastic wrap & chill for at least an hour. When ready to bake, roll out dough on a lightly floured surface to about 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out 80 circles. In 40 of them, cut out a small circle in the center.
2. Preheat oven to 300 F. Bake for about 15-20 minutes or until edges are lightly browned. Cool on a wire rack until ready to fill with curd.

Candied Rhubarb

1. Prepare rhubarb & place in a small saucepan along with sugar & water. Bring to a simmer & cook until rhubarb is soft but still holds its shape. Strain rhubarb & reserve for topping on cookies.

Rhubarb Curd

1. Prepare rhubarb & place in saucepan with the 'syrup' that was stained from the candied rhubarb. Cook until rhubarb falls apart & there are no whole pieces left. If rhubarb starts to stick to bottom before it is finished cooking, add a Tbsp or 2 of water. Once cooked, use an immersion blender to puree the mixture.
2. Using a double boiler pot, add some water to the bottom & set over medium heat. In the top pot, add egg yolks, butter, sugar, lemon zest & lemon juice & whisk to combine. When sugar has dissolved completely, add the rhubarb puree by the spoonful, to temper the eggs. When all rhubarb has been added, set pot over bottom pot, the water should be simmering. Continue stirring the rhubarb mixture; after about 5 minutes the mixture will be warm & slightly thickened. Remove from heat & blend with blender to achieve a pudding-like texture. Set aside to completely cool until ready to use.

Assembly

1. Fill a piping bag with cold rhubarb curd. Lay out 40 of the 'solid' cookies. Top each with a dollop of rhubarb curd. Top each cookie with the remaining cookies. Divide candied rhubarb between the filled cookies giving them a nice garnished look. The idea of making the holes in the top cookie helps to give the candied rhubarb something to stick to with that bit of curd pushing out.