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Rhubarb Cookies with Ginger, Lime and Sesame Toffee

Brown butter cookies rippled with coconut-rhubarb jam and studded with tangy macerated rhubarb, finished with a shard of cardamom sesame brittle. Chewy, bright, and just a little sticky in the best way.

⏱ 95 min16 cookiesAmericancookiesrhubarbbakingbrown butterginger

Ingredients

For the cookie dough

  • 1 cupsalted butter · 226g; browned
  • 3/4 cupgranulated sugar · 150g
  • 2/3 cupdark brown sugar · 150g
  • 1 teaspoonvanilla extract
  • 2large eggs
  • 1 tablespoonfreshly grated ginger
  • 2 teaspoonsbaking powder
  • 1 teaspoonDiamond Crystal kosher salt
  • 2 cups and 2 tablespoonsall-purpose flour · 300g

For the macerated rhubarb

  • 1 3/4 cupsrhubarb · 200g, sliced
  • 2 tablespoonsTurbinado sugar · 30g
  • 1 tablespoongrated ginger
  • 1lime · zest and juice

For the rhubarb jam

  • 1 3/4 cupsrhubarb · 200g, thinly sliced
  • 1/4 cupgranulated sugar · 50g
  • 1/2 cupunsweetened coconut flakes · 35g
  • 1lime · juiced

For the sesame cardamom brittle

  • 1/2 cupgranulated sugar · 100g
  • 1 tablespoonwater
  • 1 tablespoonsalted butter
  • 1/2 teaspooncardamom
  • 3 tablespoonswhite sesame seeds · 25g
  • —Flaky salt

Steps

  1. 1

    Brown the butter for the cookie dough: add 226g salted butter to a small sauté pan over medium heat, stirring occasionally, until it fizzes slightly and the milk solids turn toasty brown. Transfer to a heat-proof bowl and refrigerate until firm.

  2. 2

    Make the macerated rhubarb: slice 200g rhubarb into a medium bowl with 30g Turbinado sugar, 1 tablespoon grated ginger, and the zest and juice of one lime. Mix and set aside.

  3. 3

    Make the rhubarb jam: thinly slice 200g rhubarb and add it to the same sauté pan used for the butter, along with 50g granulated sugar, 35g coconut flakes, and the juice of 1 lime.

  4. 4

    Cook the jam over medium heat, stirring often, for 6-9 minutes, until thick and the coconut smells toasted. The rhubarb will seem like it won't collapse, but it will. Transfer to a small bowl and clean the pan.

  5. 5

    Make the sesame cardamom bark: line a sheet pan with parchment and set aside. Add 100g granulated sugar, 1 tablespoon water, and 1 tablespoon butter to the sauté pan. Set over medium heat, stir once to combine, then let it bubble untouched for 3-5 minutes until the edges turn lightly golden.

  6. 6

    Swirl the sugar mixture, then add 1/2 teaspoon cardamom and 3 tablespoons sesame seeds. It turns golden fast — once it's the color of caramel, pour it onto the prepared sheet pan and set aside to harden.

  7. 7

    Add the firm brown butter to the bowl of a stand mixer with 150g granulated sugar, 150g brown sugar, and 1 teaspoon vanilla. Mix on medium for 4-5 minutes, until light and fluffy. Add 2 eggs and mix a few minutes more, until the dough looks almost whipped.

  8. 8

    Add 1 tablespoon freshly grated ginger, 2 teaspoons baking powder, 1 teaspoon kosher salt, and 300g all-purpose flour. Mix until just combined.

  9. 9

    Drain any excess liquid from the macerated rhubarb. Reserve a quarter of the pieces and mix the rest into the dough.

  10. 10

    Scoop half the dough into a shallow bowl and spread half the rhubarb jam on top so the jam ripples end up at the top of the cookies. Scoop into 80g balls, repeating with the remaining dough until you have 16. Place on parchment-lined sheet pans and press a few reserved rhubarb pieces into each ball.

  11. 11

    Chill the dough for 30 minutes while the oven preheats to 350°F convection or 375°F standard.

  12. 12

    Bake for 15-17 minutes, until lightly browned at the edges. As soon as they come out, press a 1-inch shard of broken sesame bark into the top of each cookie alongside the rhubarb. Grate lime zest over the top if you like.

Creator's notes

Spreading the jam over half the dough before scooping puts the ripples at the top of each cookie. The bark must be pressed in the moment the cookies leave the oven, while they're still hot enough to hold it.

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