Rhubarb hamantaschen from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 199) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction from the author's website: "[Fixed: 4th Ed.] "1 pound (905 grams) rhubarb stalks” should be “1 pound (455 grams) rhubarb stalks”

  • nutrica6 on June 06, 2025

    We all agreed that these taste good, but are not the best cookies we've made. The dough was difficult to work with, pretty crumbly and broke easily. I definitely didn't need the flour on the cutting board when rolling it out. I would make a little more of the filling, since the cookie was on the dry/crumbly side I felt it needed more of the compote to balance it. I would make them again with more filling, and maybe add a small amount of water to the dough.

  • Lsblackburn1 on June 19, 2021

    The dough was not super easy to roll out, but these were very tasty.

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