I have a lot of rhubarb. We joined a CSA (community shared agriculture) this summer. We are so happy and I love trying new produce and coming up with new ideas for produce I'm familiar with. One of those is rhubarb. Now, I can make a mean strawberry-rhubarb crisp and have a fantastic recipe from my neighbor for rhubarb crisp, but there's only so many crisps one can make. Today I made Rhubarb Drop Cookies out of my Northfield Montessori cookbook (special thanks to Grandma Rosie for submitting the recipe). The cookies are really good!! They taste similar to oatmeal cookies and the kids love them (mine and the neighbors), which is the most important part!
Here is the recipe. Note: I did not add the optional ingredients because I did not have them!
2.c all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. butter
1 c. white sugar
1 egg
1/2 c. raisins (optional)
1/2 c. chopped nuts(optional)
3 tbsp flax seeds (optional)
1/2 tsp ground cloves
Preheat oven to 375. Combine flour, baking soda, baking powder, cinnamon, cloves, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat the egg into the butter until completely blended, then stir in rhubarb. Mix in the flour mixture until just incorporated. Fold in the raisins, nuts, and flax seed; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheet. Bake in oven until lightly browned, 12-15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Try them - they're quick, easy and yummy!!
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