Rhubarb cookies with white chocolate Chips – a sweet and sour combination

Along with spring showers and green grass comes rhubarb season. Rhubarb is a perennial vegetable that is usually prepared and eaten like a fruit. These rhubarb cookies with white chocolate chips are a delicious combination and good use of rhubarb crops. With both a sweet and sour taste, rhubarb presents a unique flavor profile. Paired with white chocolate chips and spices such as nutmeg and ginger, this recipe is a fun seasonal dessert.

Rhubarb Cookies with White Chocolate Chips

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Harvesting Rhuarb

Rhubarb is usually ready to be harvested during the spring. Harvest the stalks when they are 12 to 18 inches long. To harvest the rhubarb, either use a gentle pulling and twisting motion or cut it at its base. Discard the leaves. In addition, grocery stores and Farmer’s Markets will usually have rhubarb for sale when it is in season.

Kitchen Equipment

I love to use my KitchenAid mixer when making cookies. However, this recipe can be mixed by hand. I also use an electric kettle to boil water and then combine the hot water and rhubarb and let it sit until the rhubarb is cooked. However, the rhubarb can also be cooked by other methods. In addition, silicone baking mats are a useful tool for baking cookies.

Ingredients

Wet Ingredients

• 1 stick softened butter (1/2 cup)
• 1 cup packed brown sugar
• 1 egg
• 1 cup cooked rhubarb

Dry Ingredients

• 2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup walnuts
• 1 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Beat butter and sugar in a bowl or mixer until creamy. Beat in the egg. Stir in rhubarb.
3. Combine flour, salt, baking soda, cinnamon, nutmeg, cloves, and ginger in another bowl.
4. Stir dry ingredients into rhubarb mixture with wet ingredients until well mixed.
5. Fold in walnuts and white chocolate chips.
6. Place batter on a greased baking sheet.
7. Bake for approximately 12 minutes or until lightly browned.
8. Cool cookies on a rack. This recipe makes approximately 2 dozen cookies.

Rhubarb Cookies with White Chocolate Chips

For other seasonal favorites, check out this pumpkin bread recipe.