So after yesterday’s ginger bread it seems I’m on a bit of a ginger kick! I love the stuff, and always use it for tea or curries, but very rarely use it for baking. I found this recipe from Anna Jones, for rhubarb, ginger, and white chocolate cookies a few weeks ago, and it’s been on my ‘to bake’ list ever since. After finding a fresh pile of rhubarb at the local supermarket, for a ridiculously cheap price, I had run out of excuses not to make it.
This recipe, although very simple, was actually full of new things for me. I love the flavour of rhubarb, I’m not a fan of anything too sweet, so the tart taste really appeals to me, but I’ve only had it as a drink, and never eaten it (during the warmer months in Germany, my drink of choice is a tall, refreshing glass of Rhababerschorle – a gently sparkling rhubarb soda) so this was going to be an adventure. The recipe also called for another new thing – stem ginger, something I’ve never seen in Germany. So, before I started the cookies, I spent a few hours trying to make my own stem ginger (tender ginger pieces in a sweet, ginger syrup) – I was hoping these cookies would be worth it.
The first batch were a little soft, as I was worried they’d over bake, but actually, this is what I wanted. The second batch was brown and chewy, and with the amazing flavour combination of rhubarb, ginger, and white chocolate, the taste was perfectly balanced. I put the first batch back in the oven to firm up, and I can confirm they were just as good.
My stem ginger experiment worked, by first time cooking with rhubarb won’t be the last, and I will 100% be making these cookies again. Part flapjack, part blondie, part cookie – they are utterly delicious, and are a huge hit in our house!
2 thoughts on “Day 122 – Rhubarb and ginger cookies”
[…] subscribe to food writer Anna Jones’s newsletter as I love her recipes (I made her rhubarb and ginger cookies a few days ago), but for the past few weeks her newsletter has been renamed, “Goodness when […]
[…] a rhubarb cordial (rhabarber schorle), and made the supremely delicious (and dangerously addictive) rhubarb and ginger oat cookies from Anna Jones. This year, as well as already having made multiple batches of the cookies, I wanted to try using […]