What's the healthiest way to eat rhubarb?

Fresh rhubarb is healthiest when consumed with minimal added sugars. In cookies, you can reduce sugar content by 25% and add natural sweeteners like applesauce or mashed banana. Rhubarb's natural vitamin K, calcium, and antioxidants remain beneficial even in baked goods when consumed in moderation.

Should you soak rhubarb before baking?

No, soaking rhubarb before baking isn't recommended as it can make your cookies soggy. Instead, dice rhubarb into small pieces and toss with cornstarch to absorb excess moisture during baking. This technique preserves texture while maintaining that perfect tart flavor.

What desserts can you make with rhubarb?

Beyond cookies, rhubarb shines in pies, crumbles, muffins, cakes, jams, and even ice cream. Popular combinations include rhubarb-strawberry crisp, rhubarb custard tart, and rhubarb upside-down cake. The key is balancing rhubarb's tartness with complementary sweet elements.

Can I use frozen rhubarb in cookie recipes?

Yes, but thaw and drain frozen rhubarb thoroughly first, then pat dry with paper towels. Frozen rhubarb contains more moisture than fresh, so you may need to add an extra tablespoon of flour to maintain proper dough consistency.

How do I know when rhubarb cookies are done baking?

Perfect rhubarb cookies have lightly golden edges while centers remain slightly soft. They'll continue cooking on the hot pan after removal from the oven. Overbaking results in dry, crumbly cookies that lose their tender texture.

Ultimate Rhubarb Cookies Recipe: 5 Secrets To Perfectly Tangy Sweet Treats %

Ingredients

Scale

2 cups all-purpose flour
1 cup fresh rhubarb, diced
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons cornstarch

Instructions

Dice rhubarb and toss with cornstarch
Cream butter and sugars for 3-4 minutes
Add egg and vanilla extract
Combine dry ingredients separately, then fold in
Gently fold in rhubarb pieces
Chill dough 30 minutes
Bake at 350°F for 12-14 minutes

Notes

Store in airtight container up to 1 week. Dough can be frozen for 3 months. Use cornstarch technique to prevent soggy cookies.

Author: chefgreeny
Prep Time: PT30M
Cook Time: PT14M
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 12g
Sodium: 165mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1.5g
Protein: 2.5g
Cholesterol: 25mg

Keywords: rhubarb cookies, spring baking, tangy cookies, homemade cookies, rhubarb recipe