Rhubarb Cranbery Cookies Food

RHUBARB CRANBERRY COOKIES

Rhubarb Cranberry Cookies image

I like the sudden hit of sweetness when you bite into the white chips. It really complements the tart flavor from the rhubarb and cranberries. -Elaine Scott, Lafayette, Indiana

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 5-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2-1/2 cups old-fashioned oats
1-1/2 cups diced frozen rhubarb
1 cup vanilla or white chips
1 cup dried cranberries
4 ounces white baking chocolate, chopped

Steps:

In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in the oats, rhubarb, chips and cranberries. , Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool., In a microwave, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 84 calories, Fat 4g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 67mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB CRANBERRY COOKIES

Rhubarb Cranberry Cookies image

Make and share this Rhubarb Cranberry Cookies recipe from Food.com.

Provided by Courtly

Categories Drop Cookies

Time 40m

Yield 5 1/2 dozen cookies

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
1 1/2 cups diced frozen rhubarb
1 cup white chocolate chips
1 cup dried cranberries
4 (1 ounce) white chocolate baking squares

Steps:

In a large mixing bowl, cream the butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture. Stir in the oats, rhubarb, chips and cranberries.
Drop by tablespoonfuls 2 inches apart onto parchment paper lined baking sheets. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
In a microwave-safe bowl, melt white chocolate; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.

Nutrition Facts : Calories 1104.6, Fat 54.5, SaturatedFat 32.2, Cholesterol 167.2, Sodium 822.6, Carbohydrate 143.4, Fiber 6.4, Sugar 89.1, Protein 14.4

RHUBARB COOKIES

Rhubarb Cookies image

We have two prolific rhubarb plants, so I'm always looking for new ways to use the harvest. The recipe for these soft, delicious cookies, flavored with coconut, was given to me by a friend. -Shauna Schneyder, Idaho Falls, Idaho

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 4 dozen.

Number Of Ingredients 13

Ingredients

1 cup shortening
1-1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb
3/4 cup sweetened shredded coconut
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups confectioners' sugar
3 teaspoons vanilla extract

Steps:

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

Nutrition Facts : Calories 126 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 68mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.

RHUBARB-CRANBERRY COBBLER

Rhubarb-Cranberry Cobbler image

Provided by Ila Walrath

Categories Berry Fruit Ginger Vegetable Dessert Bake Cranberry Rhubarb Bon Appétit Ohio

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Ingredients

2 cups sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
8 cups frozen rhubarb (about 2 pounds), unthawed
1 cup fresh or frozen cranberries
1/4 cup frozen concentrated cranberry juice cocktail, thawed
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Vanilla ice cream

Steps:

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream.

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