Rhubarb cookies

My friend Allison called me up and offered me some fresh rhubarb. The first cut from her neighbors plant this spring. I was ecstatic because I love rhubarb! It is a weird pink celery looking thing. It’s tart, giving you that lemon like pucker. It brings a balance to desserts and pairs well with strawberries and raspberries especially. I have enough rhubarb to make two desserts and I took a poll on my socials to figure out what. Cookies and cake won, so here we are. Cookies are up first.

This recipe is simple, the most complicated part is dicing the rhubarb, you want to chop this up finely for even distribution. The cookies do not have a long cook time and the rhubarb goes in raw.

I microwave the butter for about 20 seconds until it’s melty but not totally melted, then mix with the brown sugar, whisking vigorously for about 30 seconds.

Add in egg and vanilla, mix well, and that’s all for the wet ingredients. I told you it was easy.We want to add in the dry ingredients next. If you do not have a scale, make sure you spoon the flour into the measuring cup and then level with a knife to get a more accurate measurement.

Rhubarb cookies

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• Author: Tamarind Burrows
• Total Time: 1 hour 12 mins
• Diet: Low-Carb

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Description

Rhubarb and ginger are a match made in heaven! I use dry ginger because we don’t need any more moisture from fresh. Once the dry ingredients are added to the wet fold together gently. Add in the rhubarb and the mini white chocolate chips. If you don’t have mini chips then use the standard size, but chop them up a little for even distribution.

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Ingredients

Scale 1x2x3x

200g – 1 cup brown sugar

113g – ½ cup butter partially melted

1 tsp vanilla extract 1 large egg

133g – 1 ¾ cup all purpose flour (spooned and leveled)

1 tsp ground ginger

½ tsp salt

½ tsp bkg soda

½ tsp bkg soda

1 cup finely chopped rhubarb

⅓ cup mini white chocolate chips (optional)

⅓ cup chopped pecans (optional)

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Instructions

1. Preheat the oven to 375 degrees. In a large bowl stick butter into the microwave for about 30 seconds until partially melted.
2. Add brown sugar to the butter and whisk vigorously until well combined and no brown sugar chunks remain.
3. Stir in egg and vanilla and ginger.
4. Mix flour, baking soda, baking powder, salt in a smaller bowl. Fold this into the wet ingredients until no dry flour remains.
5. Fold in the rhubarb, white chocolate and pecans.
6. Use a cookie scoop or hands form into gulf ball sized balls and refrigerate for 1 hour before baking on a parchment lined cookie sheet for 10-12 minutes.
7. Cool on the pan for 10 minutes before transferring to a rack.

• Prep Time: 60 mins
• Cook Time: 12 mins
• Category: Dessert
• Method: Baking
• Cuisine: American