Forget asparagus season, it’s the rhubarb season I dream about! When I see the long, vibrant pink stalks at the market, I get so excited about the delicacies to come. The tart and sour taste goes wonderfully with something sweet. I use rhubarb not only for cordials and gin, but also chutneys and tarts – I love it! Every year I look forward to making these fantastic (and vegan) cookies from Anna Jones, queen of vegetarian recipes.
Rhubarb and ginger are a classic British flavour combo, and remind me of the hard-boiled sweets my grandma would buy for us. I haven’t come across this combination in Germany (as yet), however the sour rhubarb flavour together with the spicy ginger is a powerful mix. Add enough sugar to soften the taste and you have a taste sensation. The ginger and a bit of the sugar in this recipe come from Stem Ginger, raw ginger balls in syrup. To be honest, this isn’t so easy to find in Germany, but I have a top-tip for you – try your local Asian supermarket, as stem ginger is often used in asian teas.
Although I’m a chocolate lover, I very rarely eat white chocolate as it’s just too sweet. However, for this reason, it goes perfectly in this recipe as it’s combined with the sour rhubarb and spicy ginger. The cookies are definitely sweet, but the oats and rhubarb help to balance it out. OK, enough talking, it’s time for the recipe!
White Chocolate, Ginger, and Rhubarb Cookies
From Anna Jones (recipe and method in English)
Makes 14 Cookies
2 sticks of rhubarb (around 180g) cut into 1cm pieces
150g plain flour
50g oats
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150g sugar
125g white chocolate (can also be vegan) roughly chopped
2 pieces of stem ginger
85ml mild oil (I’ve had good results with sunflower oil, rapeseed oil, and even olive oil)
2 tsp vanilla extract
Small note – Unless I’ve made significant changes to the recipe/method, I will always link to the original method for you to use.
I love these cookies when they’re a bit crispy and chewy – sometimes (often), but one is not enough!
Are the flavour combinations new to you? Do you like rhubarb as much as me? I’m curious to hear how you found this recipe!
