Yes, I know it was a week ago….

But how did you spend Father’s Day?

At the beach? At home?

In my family’s classic style, we went on a drive. :)

Really, it just started out as a picnic, but when our morning plans ended up running a lot shorter than we guessed it would, we decided to tour around and find a new picnic spot.

We ended up in Healey falls…. a couple hours away from our original destination. :)


copy right carlyharlow photographyIsn’t is pretty? There was a couple falls that kind of cascaded one after the other.

The water was super clear and shallow.

copyright carlyharlow photographyWe kept touring around after the falls and stopped at a little cheese factory a little father down the road.  Yummy cheese curds. :)

All in all, it was a fun day.  And what a better way to end the day than a sweet treat.

I had some rhubarb left over from the market, so this recipe was perfect. They are a twist on the classic thumbprint cookie, but the filling is just right; just the right enough of sweet and tart.

Rhubarb Jewels

adapted from Taste of Home Cookie book

  • 1 c. butter, softened
  •  1 c. white sugar
  •  1c. brown sugar
  •  4 eggs
  •  zest of 1 lemon
  •  4 ½ c flour,
  •  1 tsp soda,
  •  ½ tsp salt.
  • 3 ½ c. chopped rhubarb
  • 1 ½ c sugar
  • ¼ c. cornstarch
  1. In a big bowl, cream together the butter and sugars.
  2. Add eggs, one at a time.
  3. Add in your lemon zest.
  4. In another bowl, blend dry ingredients. Slowly add to creamed mixture.
  5. Let the dough firm up a bit in fridge while you make the filling.
  6. In a sauce pan, mix the rhubarb and the sugar, along with a couple tablespoons of water. Now this my not seem like enough, but trust me, the rhubarb will let out it’s juices before too long. Boil the mixture for about 15 minutes, until the rhubarb is smushy.
  7. Mix the cornstarch with a couple more tablespoons of water  to make a slurry, and add to the rhubarb mixture.
  8. Bring the mixture back up to a boil, until it is not cloudy and has thickened.
  9. Remove from the heat and pass it through a fine mesh strainer. This will get rid of all of the stringy bits from the rhubarb.
  10. Roll your dough into about 1 in/ 2.5 cm balls and set them on a cookie sheet.
  11. With the end of a wooden spoon, make a little cup shape. Fill the cup with about a half teaspoon of the filling.
  12. Bake the cookies for about 10 minutes in an oven preheated to 350°F
  13. Let cool completely and enjoy!

This makes a pretty big batch of cookies, so they are great for sharing!

copyright carlyharlow photography-Mel

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