Honey Rhubarb Cookie Tarts
Recipe and photo by Judy Doherty
Honey Rhubarb Cookie Tarts
- Yield: about 30 cookies, serves 10-12 1x
Description
Nothing is as fun and easy as baking a batch of drop cookies, except perhaps cooking up a rhubarb sauce. Put them together and you have a deliciously fun and easy spring dessert.
Ingredients
For the cookie dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 2 1/2 cups old-fashioned rolled oats
For the rhubarb honey sauce
- 1 pound rhubarb, sliced into 1-inch pieces
- 1 cup honey
- 1/2 cup water
Instructions
To make the cookies: Cream the butter, both sugars, baking soda, and cinnamon until fluffy. Add the vanilla extract and the eggs, scraping the bowl between each addition. Add the flour and oats and mix until the cookie dough comes together.
Preheat oven to 350°F. Cover a sheet pan with parchment. Use a tablespoon to place scoops of the cookie dough onto the prepared sheet pan, placing the cookies about 1 inch apart. (If you like, you can make a depression in the center of each cookie to hold more of the rhubarb sauce.) Bake for about 10 minutes or until golden brown. Move cookies
to a cooling rack.
To make the rhubarb honey sauce: Place the rhubarb, honey, and water into a pan and bring to a boil. Lower the heat to a simmer and cook until the rhubarb is tender, about 8 minutes. Strain the rhubarb and save the honey sauce.
To serve: Place 2–3 cookies on a plate and top with rhubarb. Drizzle the sauce and even a little more honey over the top.
Variation: A strawberry rhubarb sauce goes equally well with the cookies. Simply replace ½ pound rhubarb with ½ pound sliced strawberries and follow the same directions.
- Category: Dessert
