image courtesy of allotment.org.uk
When everybody's talking about rhubarb and I found so many recipes call for rhubarb, I thought it was somekind of fruit. Because it's most often treated as a fruit (and people said it tastes sour) such as rhubarb pie, rhubarb cake, rhubarb clafoutis, etc. But botanically speaking, rhubarb is considered a vegetables. In my homecountry, Indonesia, rhubarb it's not popular, because it needs cool area to be grown, that's why I never saw this kind of veggie before.
I was quite surprise, when I found rhubarb in The Sultan Center Kuwait. I'm not so sure whether they grown it here ;) *hayy it's almost 50˚C here!* or imported from somewhere else. Silly me, I bought some stalks just to omit my curiousity without thinking what would I do with these stuffs. Then, they sat nicely in my fridge for couple of days :p
One day, I wanted to make cookies for the girls and remembered my rhubarbs. Just popped in my mind, rhubarb cookies! But wasn't so sure is there any rhubarb cookies recipe? I heard rhubarb pie before or rhubarb jam or rhubarb cake. But rhubarb cookies?
Visit this cool site! You can find various rhubarb recipes. Sweet, savory, salad, soup, muffin, bread, cookies, smoothie, pudding, jam, anykind of desserts, you name it!
Here's the recipe! It turned out good, I like the combination of the sweetness, the fragrant of the spices and a little hint of sourness.
1 1/3 cups brown sugar
1/2 cup butter, unsalted (softened)
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 cup coconut
1 cup crasins or raisins
1 cup fresh rhubarb (fine chopped)
1 cup chopped walnuts
Preheat oven to 350 degrees. In a large mixing bowl add softened butter and cream together, add eggs and vanilla and beat until creamed. In a smaller bowl mix all dry ingredients and stir to combine. Add milk to the dry ingredient mixture and beat just until combined. Stir in rhubarb, coconut and walnuts. On a prepared cookie sheet drop about 1 heaping tablespoon of batter per cookie. Place only about 12 cookies per sheet as they will spread. Bake 12-14 minutes or until light golden brown. Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.