Whenever spring turns the corner and rhubarb begins to sprout its crimson stalks here in the Midwest, it's a call for celebration. Rhubarb cookies, a delightful treat evolving from our penchant for this tangy vegetable, offer a sweet and slightly tart taste that’s as refreshing as a mild spring breeze. Remembering the picnics by the creek with family, these cookies were often a pleasant surprise in our baskets, wrapped delicately in floral napkins. They’re wonderful for anyone looking to savor the unique flavors of seasonal produce in a not-so-common way.

These rhubarb cookies are perfect as they are, but I do think they pair delightfully with a cup of warm tea or a glass of cold milk. If you're feeling a bit fancy, serve them with a scoop of vanilla ice cream on the side. During some of our family gatherings, I've even crumbled them over a bowl of fresh strawberries and rhubarb, tossed with a sprinkle of sugar – absolutely divine!

Servings: 24 cookies

1/2 cup unsalted butter, softened
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rhubarb, finely diced
1/2 teaspoon lemon zest
1/2 cup walnuts, chopped (optional)

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

3. Beat in the egg and vanilla extract until well combined.

4. In another bowl, whisk together the flour, baking soda, and salt.

5. Gradually mix the dry ingredients into the creamed mixture until just incorporated.

6. Fold in the diced rhubarb, lemon zest, and walnuts (if using) until evenly distributed throughout the dough.

7. Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.

9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For those who adore a spicy kick, add a teaspoon of ground ginger or cinnamon to your dough; it complements the rhubarb wonderfully. If you're not a fan of nuts, replace the walnuts with rolled oats for a chewier texture. Vegan friends can replace the butter with coconut oil and the egg with a flax egg. Each variation offers a new spin on this classic treat, adapting easily to your pantry or dietary needs.

Copyright 2016 Cooktop Cove