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Rhubarb cookies with lime zest on top.

Rhubarb Cookies with Ginger, Lime and Sesame Toffee

5 | 4 reviews
These cookies have a few components, but together they make a true showstopper of a cookie. Tart rhubarb mingles with fresh ginger, lime and coconut, and after baking we press a homemade cardamom sesame toffee onto each cookie. The toffee is nutty and lightly crunchy, while the cookie is soft and rich. It's a perfect rhubarb cookie!
Prep Time 30 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 16

Equipment

Ingredients

For the cookie dough
  • 1 cup (226g) salted butter
  • 3/4 cup (150g) granulated sugar
  • 2/3 cup (150g) dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon freshly grated ginger
  • 2 teaspoons baking powder
  • 1 teaspoon Diamond Crystal kosher salt
  • 2 cups and 2 tablespoons (300g) all-purpose flour
For the macerated rhubarb
  • 1 3/4 cups (200g) rhubarb
  • 2 tablespoons (30g) Turbinado sugar
  • 1 tablespoon grated ginger
  • 1 lime, juiced
For the rhubarb jam
  • 1 3/4 cups (200g) rhubarb
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (35g) unsweetened coconut flakes
  • 1 lime, juiced
For the sesame bark
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon water
  • 1 tablespoon salted butter
  • 1/2 teaspoon cardamom
  • 3 tablespoons (25g) white sesame seeds
  • Flaky salt

Instructions 

  1. Begin by browning the butter for the cookie dough. Add 226 grams of salted butter to a small sauté pan over medium heat, stirring occasionally, until it starts to fizz slightly. Continue to stir until you see the milk solids turn a toasty brown.  Transfer the butter to a heat-proof bowl, then pop it in the fridge to firm up.
  2. Next, make the rhubarb fillings. Slice 200 grams of rhubarb and add it to a medium bowl along with 30 grams of Turbinado sugar, 1 tablespoon of grated ginger, and the zest and juice from one lime. Mix and set aside.
  3. For the rhubarb jam, thinly slice 200 grams of rhubarb and add it to the same small sauté pan you browned the butter in. Add 50 grams of granulated sugar, 35 grams of coconut flakes, and the juice from 1 lime.
  4. Place the sauté pan over medium heat and cook, stirring often, for 6-9 minutes or until you have a thick jam and can smell the toasted coconut, it will feel like the rhubarb won’t collapse, but don’t worry, it will get there. Transfer this to a small bowl and clean the pan.
  5. Lastly, make the sesame cardamom bark. Prepare a sheet pan with a piece of parchment paper and set it to the side. Add 100 grams of granulated sugar, 1 tablespoon of water, and 1 tablespoon of butter to the sauté pan. Place this over medium heat and give it one small mix to combine everything. Then let it bubble, untouched, for 3-5 minutes, or until you see the edges turn lightly golden. Once you see that happen, swirl the mixture and add 1/2 teaspoon of cardamom and 3 tablespoons of sesame seeds. It will turn golden quickly, so once it is the color of caramel, pour it onto the prepared sheet pan. Set this aside to harden.
    Sesame bark on a baking sheet.
  6. By now, your brown butter should be firm. Add it to the bowl of a stand mixer along with 150 grams of granulated sugar, 150 grams of brown sugar, and 1 teaspoon of vanilla. Mix on medium for 4-5 minutes, or until the mixture is light and fluffy. Add in 2 eggs and mix again for a few more minutes, until the dough looks almost whipped.
  7. Add in 1 tablespoon freshly grated ginger, 2 teaspoons of baking powder, 1 teaspoon of kosher salt and 300 grams all-purpose flour. Mix until the dough is just combined.
  8. Drain any excess liquid from the macerated rhubarb. Reserve 1/4 of the pieces, and mix the rest into the dough.
  9. Scoop out half the dough and put it in a shallow bowl. Spread half of the rhubarb jam on top of the dough. This will make it so when you scoop the cookies, the jam ripples will be at the top. Use a cookie scoop and scoop the dough into 80 gram balls. Repeat with the rest of the dough until you have 16 balls. Place them on parchment-lined sheet pans. Press a few pieces of the reserved macerated rhubarb into each dough ball.
    Rhubarb jam and macerated rhubarb swirled into rhubarb cookie dough.
  10. Chill the dough for 30 minutes while you preheat the oven to 350°F convection, or 375°F standard.
    Rhubarb cookie dough balls with slices of rhubarb on top.
  11. Bake for 15-17 minutes, or until lightly browning on the edges. As soon as they are out of the oven, press a 1-inch piece of broken sesame bark into the top of each cookie alongside the rhubarb. Grate lime zest on top if you'd like, it's fun but not necessary.
Serving: 1 cookieCalories: 381kcalCarbohydrates: 48gProtein: 6gFat: 19g