I am not sure if I had many tea parties when I was small. If I did than these rhubarb cookies would have been the treats my imaginary guests nibbled. All of them dressed in gauzy white with veiled hats pinned to perfectly coifed heads sipping perfectly warm tea from thin china cups. My guests would have commented on how charming these cookies are. Their imperfect shapes making them quaint but attractive.
Having tried the cookies everyone would begin commenting on their marvelously complex flavor. “Isn’t it wonderful the way the fresh flavor of the fruit combines with the exotic warmth of the spices and subtle hint of lemon? Purely symphonic!” Of course there would be one sour grape amongst them who found the rustic bits of rhubarb and whole grain oats to be utterly gauche and would refuse to eat them. She would be responded to politely but generally ignored by the others around the painted iron table – obviously it is a garden tea party.
Yes, this is certainly how my little girl fantasy tea parties would have played out. I am sure my mother would have encouraged this type of imaginary thinking. I am also sure that if she had this recipe on hand she would have been more than happy to supply my garden tea party with real rhubarb cookies. Cookies and a box of gauzy lacy dress up clothes. She would have also strongly encouraged any use of the word gauche during creative play.
Rhubarb Oatmeal Cookies
These are soft cookies with a nice bit of chew. Using fresh ginger and lemon zest gives them a bright flavor without overpowering the subtle sweetness of the rhubarb. Spoon on to a baking sheet by the teaspoon for firmer two bite cookies. Use a tablespoon for larger cookies that are slightly softer. Makes approximately 3 dozen two bite cookies. Inspired by Fresh Strawberry-Oatmeal Cookies.
- 1 1/4 cup rhubarb, (diced in 1/2 inch or smaller pieces) tossed with 1 tablespoon sugar
- 1 cup flour ( 1/2 whole wheat, 1/2 all purpose)
- 1/2 tsp baking soda
- 3/4 cup oats (not quick cook)
- 1/4 tsp. all spice
- 1/4 cup plus 2 tablespoons brown sugar, packed
- 2 tablespoons butter, room temperature
- 1 egg lightly beaten
- 1 tablespoon plain soy milk (or milk with similar fat content)
- 2 tsp fresh ginger root, finely minced
- 1/2 tsp vanilla extract
- 1 tsp fresh lemon zest
- Line one or more cookie sheets with parchment or a silicone baking mat. Preheat oven to 375 degrees.
- Dice rhubarb into 1/2 inch or smaller cubes a slight variation in the size is preferred, it creates a bit of texture in the cookies. Toss the pieces with 1 tablespoon of sugar and let sit while making the batter.
- In a medium bowl – Sift together flours and baking soda. Whisk in oats and all spice.
- In a larger bowl – Use a fork or electric mixer to whip together soft butter and sugars. When fluffy mix in egg, milk, vanilla, ginger, and lemon zest.
- In two or three stages gently mix the flour into the batter, making sure to mix well. Once all dry ingredients have been blended stir in the rhubarb pieces and any juices.
- Spoon batter onto prepared cookie sheets by the teaspoonful (or tablespoon for larger cookies). Bake in preheated oven for 9-10 minutes until edges are a dark golden brown. Allow cookies to cool slightly on the pan before transferring to a wire wrack to cool completely.
Approximate Nutrition Information per 1 teaspoon size cookie: 42 calories, .9 g. fat, 9.5 g. carbs, .7 g. fiber, .9 g. protein, PP= 1