It’s rhubarb season, everyone! The time for fruit tarts, crumbles, cobblers and fruit compotes has officially started. As I found myself temporarily out of a proper oven, cookies are the only bake that I can manage in my teeny tiny electric oven-thingy. Never thought of adding rhubarb to cookies before, but I’m glad I did. They’re awesome!
By the way, did you know that rhubarb is a vegetable? Fun fact for those associating this tart and tangy flavour with early summer cakes. It can also be used to accompany meats, however, namely pork – the tartiness of rhubarb works surprisingly well with it. Pretty cool for a veg to be that versatile, don’t you think?
The recipe for these super easy Rhubarb, White Chocolate and Oat Crumble Cookies below. Check out the Rhubarb and Almond Cake as well though – rhubarb and almonds are made to be together. Happy baking!
Rhubarb, White Chocolate and Oat Crumble Cookies
for the cookies
1tsp vanilla sugar
1tsp baking powder
150g fresh rhubarb, chopped thinly
1 white chocolate bar, chopped
for the crumble
30g butter, melted
40g light brown sugar
orange zest (from 1/2 orange)
pinch of cinnamon
HOW TO MAKE?
1. Preheat the oven to 180ºC, line a baking tray with baking parchment.
2. Wash, peel and slice the rhubarb thinly. Set aside.
3. In a bowl of your electric mixer, cream the butter until soft and fluffy. Add sugar and beat for another minute or two. Add the egg with a bit of flour, and continue mixing until the egg is folded in.
4. Add the flour, baking powder and vanilla and mix until combined.
5. Fold the rhubarb and white chocolate into the mixture.
6. Using a tablespoon or ice-cream scoop, put the dollops of ready cookie dough on the previously lined baking tray, leaving 2-3cm between the cookies. Press each of them lightly with a bottom of a glass dusted with flour. Bake the cookies for 10 minutes.
7. Meanwhile, prepare the crumble. Add flour, oats and cinnamon into a small bowl. Pour in the melted butter and mix delicately with your fingers, then add the rest of the ingredients. Mix it again with your fingers until you’ll get a desired crumble texture.
8. Take the cookies out of the oven and add a good amount of crumble on top of each. return to the oven for another 5 minutes or until the cookies are golden brown.
I make these biscuits with cranberries because you need something tart to offset the white chocolate, so why not rhubarb ?
Raspberries work well too! 😁
Yes, for the same reason. Thank you.
Idk why I never use a rhubarb to anything. Time for change
Sounds like a delightful combination. 😍🌿
Looks so fancy!! love the combo. Have to try