1. Make the Rhubarb Compote
In a small saucepan, cook rhubarb, sugar, and lemon juice over medium heat for 5-7 mins until soft and jam-like. Let cool.
2. Prepare the Shortbread Dough
Beat butter and sugar until fluffy. Mix in vanilla.
Gradually add flour and salt until a soft dough forms.
3. Swirl & Shape
Roll dough into a 12-inch log.
Flatten slightly and spread rhubarb compote down the center.
Fold dough over the filling and twist gently to create a swirl.
Chill 30 mins (or freeze 15 mins for faster setting).
4. Slice & Bake
Preheat oven to 325°F (160°C).
Slice into ½-inch rounds and place on a parchment-lined tray.
Bake 15-18 mins until edges are lightly golden.
5. Glaze (Optional)
Mix powdered sugar and milk/lemon juice, then drizzle over cooled cookies.
Pro Tips for Perfect Cookies
🔹 Chill dough well – Prevents spreading.
🔹 Use a sharp knife – Clean slices keep the swirl intact.
🔹 No fresh rhubarb? Use 2 tbsp rhubarb jam instead.
3 Delicious Variations
Strawberry-Rhubarb – Add 2 tbsp strawberry jam to the compote.
Lemon Shortbread – Add 1 tbsp lemon zest to the dough.
Almond Crunch – Sprinkle sliced almonds on top before baking.
Why These Cookies Are Special
These aren’t just any shortbread—the rhubarb swirl adds a tangy contrast to the buttery sweetness, making them uniquely irresistible. They’re elegant enough for a party but easy enough for everyday baking!
Warning: You’ll want to eat the whole batch!
More Rhubarb Treats:
➡️ [Rhubarb Crisp]
➡️ [Strawberry Rhubarb Pie Bars]
➡️ [Rhubarb Lemonade]
👇 Tried This Recipe? Tag #RhubarbShortbread!
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