April means spring and rhubarb. Blossoms start popping out on every street. Brightly colored rhubarb and herbs start appearing in the greenmarkets. And people start picnicking in the parks. Spring in New York is magical!
Rhubarb has a tartness that pairs beautifully with strawberries and sugar. The jam used in these cookies is 80% rhubarb, 20% strawberries--slightly more tart than the average jam. I chose to add some cardamom to the jam and cookie, this time, but lavender also pairs well; and if you like sweet and spicy, cayenne pepper is a perfect addition.
These cookies are so versatile--great for dessert, tea, or brunch. The dough and jam keep well refrigerated, so it's possible to produce a few smaller batches over a week or so, rather than baking them all at once.
Share and enjoy!