Summary: I love rhubarb, so I was pretty excited when Mummy Ask gave me bag. I has plans for a pie but Mr Ask was thinking of a chewy cookie. If you don’t have stewed rhubarb around, chop up 200g of rhubarb into 1cm lengths. Microwave on it’s own (add sugar if you want) for 1 min at a time, stirring in between, until done – mine took 3 mins. Make sure you let the rhubarb cool before using in this recipe. This method works great for larger quantities too.
Ingredients
- 125g butter, softened
- 250g castor sugar
- 1 cup stewed rhubarb
- 300g plain flour
- 1 tsp bicarbonate of soda
- 1/2 cup white choc chips
- 1/2 cup dried cranberries (craisins)
Instructions
- Preheat the oven to 190C and line baking tray with baking paper, set aside.
- Cream the butter and sugar until light and fluffy. Add the rhubarb and mix well to incorporate.
- In another bowl, whisk together the flour, bicarb and salt. Stir the craisins and choc chips into the flour mix.
- Add the flour mix to the rhubarb/butter mixture and mix until just incorporated.
- Drop spoonfuls of cookie dough onto the lined baking tin, leaving room for the cookies to spread. Using a 1 tablespoon capacity cookie scoop makes this quick and easy.
- Bake for 12 minutes or until browning at the edges. Allow to cool on the tray for a few minutes, before transferring to a cooling rack.
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