Soft rhubarb oatmeal cookies – Lightly sweetened with fresh ginger and lemon zest to add a bright flavor without overpowering rhubarb’s signature tang.
- Rhubarb Oatmeal Cookies a wonderful dessert recipe for tea parties or showers.
- A unique cookie recipe, whose flavor improves with a bit of time. Great for making the ahead of a party.
- Low carbohydrates and sugar, 2 Weight Watchers Points Plus per serving.
Join me for a little grown up make-believe.
There is something nostalgic about these rhubarb oatmeal cookies. They give me the urge to set a table with beautiful linens, mismatched china cups and dainty bud vases. I don’t remember many tea parties in my childhood – I was more of a worm topped mudpie gal. If I did have tea parties, rhubarb oatmeal cookies would have been the treats my guests nibbled.
I can picture it perfectly: A table of imaginary friends dressed in pastel and petticoats, with veiled hats pinned to perfectly styled hair, and all sipping perfectly brewed tea from thin china cups. Because they are extremely polite, but also because it is true, my guests would comment that the cookies are simply charming! Their imperfect shapes give them a quaint appeal.
Having tried the cookies everyone would switch to commenting on their marvelously complex flavor. “Isn’t it wonderful the way the tang of fresh rhubarb tickles your tongue?” “I would never have expected ginger and all spice in a summery oatmeal cookie!” “It that lemon? It is the perfect thing to lighten these bold flavors.”
Of course, there would be one sour grape amongst them to pooh-pooh the rustic bits of rhubarb and whole rolled oats. “Utterly gauche!” (Little girl fantasies are such high drama!) Miss high-and-mighty would be responded to politely but, generally ignored by the others around the painted iron table – obviously there is an iron table, it is a garden tea party.
Yes, this is certainly how my little girl fantasy tea parties would have played out. I am sure my mother would have encouraged this type of imaginary thinking. I am also sure she would have been more than happy to supply my garden tea party with fresh rhubarb oatmeal cookies. Cookies and a box of lacy dress up clothes. Mom would also strongly encourage any use of the word, “gauche,” during creative play.
- 1¼ cup (5 ounces) finely diced fresh rhubarb, 3-4 medium stalks
- 1 tablespoon sugar
- 1 cup flour
- ½ teaspoon baking soda
- ¼ teaspoon all spice
- ¾ cup rolled oats (not quick cook)
- ⅓ cup (75g.) unsalted butter, room temperature
- ⅓ cup brown sugar, packed
- 1 large egg
- ½ teaspoon vanilla extract
- 2 teaspoon fresh ginger root, grated
- 1 teaspoon fresh lemon zest
- Line two cookie sheets with parchment paper or a silicone baking mat. Preheat oven to 375F degrees.
- Toss the rhubarb pieces with 1 tablespoon of sugar and let set aside.
- In a medium bowl — Sift together flour, baking soda and all spice. Whisk in the oats.
- In a larger bowl — Use a fork to whip the butter and sugar until they are light and fluffy. When fluffy mix in egg until combined then add the vanilla, ginger, and lemon zest.
- Gently mix the flour into the batter until just combined. Once all dry ingredients have been blended, fold in the rhubarb pieces and any juice.
- Spoon the batter onto the prepared cookie sheets using a small, leveled, cookie scoop or by the rounded teaspoonfuls. Bake the preheated oven for 10 to 12 minutes until edges are golden brown. Allow the cookies to cool slightly on the pan before transferring to a wire wrack to cool completely.