When you think of rhubarb, do you think of pie? I had a huge bunch of stalks I got from the Farmers Market...I just can't resist those bright red stalks of summer. But what to do with so much of it besides make a pie? You'll be happy to know that there is an entire website dedicated to rhubarb called:
The Rhubarb Compendium where you can learn about Rhubarb's use in ancient Chinese medicine. Later, Marco Polo took it to back Italy in the 1600's and the rest is history! Known for it's helpful effects on a number of gastrointestinal conditions when taken orally, it has also been used to treat cold sores when used topically. Mostly it is delicious when used in cooking, but I want to enjoy it away from it's best friend the strawberry. These cookies turned out great - soft and crumbly, each one tastes like a mini rhubarb crisp because of the oatmeal and spices. Enjoy!
Ingredients
1/2 cup butter, soft
3/4 brown sugar
1/3 cup sugar
2 eggs
2 tsp vanilla extract
1 3/4 cup flour (whole wheat works, too!)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon salt
3 cups rolled oats
3 cups fresh rhubarb, diced small
Instructions
- Preheat oven to 375 degrees. Beat butter and sugars together until creamed, then stir in eggs and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda and salt, then add to wet mixture and stir until combined.
- Stir in oatmeal, then fold in rhubarb gently just until combined.
- Bake for 12-15 minutes.
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