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The 2010 1st Place Winner of the Kitchen Kettle Village Rhubarb Dessert Baking Contest - dessert division. Angela Hausch from Morgantown created this recipe.
For Filling:Wash the rhubarb and trim ends. Cut rhubarb into 1” chunks. In small saucepan, heat rhubarb, ¼ cup sugar and water on medium. Cook until rhubarb falls apart and there are no whole pieces left. Use an immersion blender to puree the mixture. Put egg yolks, butter, remaining sugar, lemon zest, and lemon juice in a double boiler, whisk to combine. When sugar has dissolved completely, add the rhubarb puree by the spoonfuls to temper the eggs. When all the rhubarb has been added, set over medium heat, continue stirring for five minutes. Press the mixture through a strainer. For Cookies:In a medium bowl, thoroughly stir together the flour and salt. In a food processor, combine the granulated sugar, lemon zest and tangerine zest. Process until the sugar is orange colored and the zest is very fine, 1 to 2 minutes. Add the butter, processing until the mixture is well blended and lightened, about 2 minutes, scraping down the sides of the bowl as needed. Add the milk, vanilla and lemon extract and process until evenly incorporated. Sprinkle the flour mixture over the top. Process in pulses until the flour is just smoothly incorporated, scraping the sides of the bowl as needed. Carefully remove the blade. Turn out the dough onto a sheet of baking parchment or wax paper and briefly knead to form a mass. Divide the dough in half. Roll out each portion between sheets pf baking parchment until 1/8 inch thick. Stack the rolled portions on a baking sheet. Refrigerate for about 30 minutes until cold and firm. Position a rack in the upper third level of the oven and preheat to 350 degrees. Grease baking sheets. Cut out shapes into the dough. Place the cut out pieces in the middle of the baking sheets about 1” apart. Bake the cookies, one sheet at a time, for 9-12 minutes until barely colored on top and slightly darker on the edges.
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