Strawberries, Poached Rhubarb, And Shortbread Cooki

Name: Strawberries, Poached Rhubarb, And Shortbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups (255 grams) pastry or cake flour; 1/2 cup plus 2 tablespoons (85 grams) fine semolina; 1 vanilla bean; 1/2 cup plus 1 tablespoon (115 grams) granulated sugar; 1/2 pound (2 sticks/225 grams) unsalted butter, at room temperature; Grated zest of 1 lemon; 2 red rhubarb stalks; 3/4 cup (150 grams) granulated sugar; 2/3 cup (150 ml.) water; 1/2 vanilla bean; 4 verbena leaves or 1 tablespoon dried verbena (or substitute the grated zest of 1 lemon); 8 ounces (230 grams) small ripe strawberries; 1/4 cup (50 grams) granulated sugar; 1/2 vanilla bean; 1 cup (200 ml.) very cold heavy cream; 2 tablespoons confectioners' sugar

Servings: persons

1 3/4 cups (255 grams) pastry or cake flour
1/2 cup plus 2 tablespoons (85 grams) fine semolina
1 vanilla bean
1/2 cup plus 1 tablespoon (115 grams) granulated sugar
1/2 pound (2 sticks/225 grams) unsalted butter, at room temperature
Grated zest of 1 lemon
2 red rhubarb stalks
3/4 cup (150 grams) granulated sugar
2/3 cup (150 ml.) water
1/2 vanilla bean
4 verbena leaves or 1 tablespoon dried verbena (or substitute the grated zest of 1 lemon)
8 ounces (230 grams) small ripe strawberries
1/4 cup (50 grams) granulated sugar
1/2 vanilla bean
1 cup (200 ml.) very cold heavy cream
2 tablespoons confectioners' sugar

1
The shortbread cookies: Whisk together the flour and semolina in a bowl. With the tip of a sharp paring knife, split the vanilla bean lengthwise and scrape out the seeds (reserve the pod for another use).
2
Combine the sugar and butter in a large bowl and beat with an electric mixer until light and fluffy. Beat in the vanilla seeds and lemon zest. On low speed, beat in the flour mixture, in 2 additions, just until incorporated; do not overwork.
3
Turn the dough out, form it into a thick disk, and wrap in plastic wrap. Refrigerate for 30 minutes.
4
Preheat the oven to 300u00b0F. Line two baking sheets with parchment paper.
5
On a lightly floured surface, roll the dough out to 1/2-inch thick. Prick it all over with a fork. With a cookie cutter, cut the dough into 1 1/2-inch rounds and place them 1 inch apart on the lined sheets. Bake for 20 to 23 minutes, until the edges are golden brown. Let cool on the pans for at least 10 minutes, then transfer to a rack to cool completely.
6
The poached rhubarb: Cut the rhubarb into 1 1/2-inch-long sections. Combine the sugar, water, split vanilla bean, and verbena in a small pot and bring to a boil. Add the rhubarb. As soon as the liquid returns to a boil, transfer the rhubarb and its cooking syrup to a bowl or other container; make sure the rhubarb is completely submerged. Let cool, then cover and refrigerate.
7
The strawberries: Wash and hull the strawberries, cut them lengthwise in half, and transfer to a bowl. Add the sugar, toss gently, and set aside to macerate for at least 30 minutes.
8
The whipped cream: Meanwhile, split the vanilla bean and remove the seeds. Whip the cream with the sugar and vanilla seeds in a bowl just to soft peaks. Cover and refrigerate.
9
To serve: Spoon the rhubarb, with its syrup, into shallow bowls. Using a slotted spoon, add the strawberries, and top with the whipped cream. Finish with a drizzle of strawberry syrup and serve with the shortbread cookies.

1284

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups (255 grams) pastry or cake flour, 1/2 cup plus 2 tablespoons (85 grams) fine semolina, 1 vanilla bean, 1/2 cup plus 1 tablespoon (115 grams) granulated sugar, and more.

Yes, Strawberries, Poached Rhubarb, And Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberries, Poached Rhubarb, And Shortbread Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions