Best Rhubarb Cranbery Cookies Recipes

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 ROLL UPS

Rhubarb Cranberry Roll Ups image

Quick and easy recipe that looks like it took a lot more effort. Very pretty colouring and excellent balance of tartness and sweetness. Serve warm with ice cream or whipped cream.

Provided by jowolf2

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 9

Number Of Ingredients 15

Ingredients

1 cup white sugar
½ cup cranberry juice
¼ cup water
3 cups coarsely chopped rhubarb
2 ½ cups dry biscuit mix
2 tablespoons brown sugar
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 tablespoon vegetable oil
½ cup milk
3 tablespoons softened butter
2 cups finely chopped rhubarb
¼ cup brown sugar
2 tablespoons white sugar
2 tablespoons white sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C). Generously grease a 9x9-inch baking dish.
Bring 1 cup of sugar with the cranberry juice and water to a boil in a saucepan and let boil for 1 minute, stirring constantly. Remove the cranberry juice mixture from the heat and set aside.
Sprinkle 3 cups of coarsely-chopped rhubarb into the bottom of the prepared dish.
Mix the biscuit mix, 2 tablespoons of brown sugar, the nutmeg, and cinnamon together in a bow; stir in vegetable oil and milk to make a soft dough. Roll the dough out on a floured surface into a square about 10 inches on each side; spread butter over the dough. Sprinkle 2 cups of finely chopped rhubarb over the butter; sprinkle the rhubarb with 1/4 cup of brown sugar and 2 tablespoons of white sugar. Roll the dough up jellyroll style, gently press the seam down, and cut the roll into 9 slices. Arrange the slices over the rhubarb in the baking dish. Pour the reserved cranberry syrup over the slices; sprinkle with the last 2 tablespoons of sugar.
Bake in the preheated oven until the biscuit topping is golden brown and the rhubarb is bubbling, 25 to 30 minutes.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 61 g, Cholesterol 11.3 mg, Fat 10.9 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 4.3 g, Sodium 457.9 mg, Sugar 38.3 g