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Rebecca Lawley
Jun 02, 2019
In Recipes
Oven 200C; 170g butter, 260g plain flour, 150g sugar, 1/2 tsp vanilla essence, 1 egg, 1 cup stewed rhubarb, handful of oats. Cream butter and sugar together, add eggs, add vanilla, add flour, add rhubarb, add oats. Mix well. Blob onto a baking tray and cook for about 12 minutes until golden. They will spread quite a bit so only put about 4/5 per tray. When cooled, drizzle with icing: icing sugar and a tbsp or stewing juice form the rhubarb.
Rhubarb Cookies content media
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Rebecca Lawley
May 01, 2019
In Recipes
Has anyone tried making rhubarb crisps? I’ll be honest, not the biggest fan of rhubarb, especially as crumble - I usually put it into cakes or cordials, but this was a new treat I discovered with my first picking this year. Thinly slice the rhubarb (using the natural ridges) and cosy in a sugary water solution. Cooked on about 150deg for an hour of so, to just dry them out. THey will still be a bit soggy and floppy but transfer to a rack to cool and harden. Keeps well in a Tupperware tub. Very sweet and tangy! Definitely worth a try!
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Rebecca Lawley
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