Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Rhubarb Soup with Nicoise Olive Cookies
By
Danielle Sucher
Published Apr 25, 2008
Modified Apr 25, 2008
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Danielle Sucher
Published Apr 25, 2008
Modified Apr 25, 2008
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
If you're wandering what to do with the rhubarb that's starting to appear in stores lately, try pairing it with these shortbread cookies filled with nicoise olives. Alternating sips of rhubarb soup with crumbly, salty bites of olive cookies is a wonderful way to start a spring meal. Recipe after the jump.
Rhubarb Soup
(adapted from La Tartine Gourmande)
18 oz rhubarb
1 3/4 oz sugar
1/4 C water
Chop the rhubarb into cubes. Simmer everything together until the rhubarb is soft and fallen apart. Pass through a tamis.
Nicoise Olive Cookies
(adapted from The Traveler's Lunchbox)
9 tbsp unsalted butter, softened
3/4 C confectioners sugar, sifted
1 tbsp extra-virgin olive oil
1 1/4 C all-purpose flour
pinch of fine sea salt
1/2 C (heaping) pitted and coarsely chopped nicoise olives
Maldon salt to taste
Cream butter until soft. Mix in sugar. Mix in olive oil. Mix in salt and flour, gently but thoroughly. Mix in olives.
Press about 1/4" thick on parchment paper lined baking sheet. Score with a butter knife into squares. Poke holes with a fork. Sprinkle a bit of Maldon salt on top.
Refrigerate at least 30 minutes and up to 1 day.
Preheat oven to 350 F.
Bake until golden, about 15-20 minutes. Remove from oven and cool on wire racks. Cut apart while still warm.
Tagged
cookies
cooking
nicoise
recipe
rhubarb
soup
Danielle Sucher
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
Can opening a restaurant in a New York museum turn the food into a work of art?
These city institutions — including museums, galleries, and auction houses — are hoping customers will find a luxurious meal to be as appealing as the priceless works on the walls.
By
Joshua David Stein
Published Nov 4, 2026
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Food
Why NYC restaurants are playing coy about sustainability
Though it has multiple benefits, the practice remains popular for one basic reason: it saves money.
By
Samantha Dady
Where are the cheapest drinks in NYC? A new report details the city's average prices.
By
Hannah Frishberg
North African restaurants are rare in NYC. These 10 are the best.
By
Robert Sietsema
10 dishes that demonstrate the delicious diversity of curry in New York City
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .