Anna Jones’ recipes for roast rhubarb and chewy rhubarb cookies - MW

There are a few components I sometimes feel exhausted. Rhubarb is one.

As I sat down to think about new things I could do with it this year, my mind went blank. But often in these moments, a ray of inspiration came to me.

A craving for a chewy American cookie, a sharp and sharp rhubarb, all at once, leads to these biscuits. Also, a rhubarb - easily baked rhubarb - the way I usually cook most, for breakfast, pancakes - anything sweet, really. Something old and something new.

White chocolate, ginger body and rhubarb cake
I used white chocolate here, which is very specific to me. Usually I find it too sweet, but I find it works very well with rhubarb sharpness.

Prepare for 15 minutes
Relax for 30 minutes
Cook for 35 minutes
Doing 14-16

2 Rhubarb trees tied (about 180g), cut into 1cm pieces
150g common wheat flour
50g oatmeal
¾ teaspoon baking powder
½ teaspoon soda
Spoon of fine salt
150g gold powdered sugar
125g of white chocolate, chopped
2 ginger body, chopped
Sunflower oil 85ml
2 teaspoons vanilla (or ½ teaspoon vanilla powder)

Put the cropped rhubarb in a lined baking tray and place it in the oven, turning it into 190C (fan 180C) / 390F / gas 6. When the oven slowly raises the temperature, it will begin to absorb moisture from the rhubarb (in while still keeping some of that vibrant pink). Bake for 20 minutes while you prepare the cookie dough, then let it cool.

Line two large oven trays with parchment paper, and start on cookie dough. Put flour, oatmeal, baking powder, bicarb, salt and sugar in a large bowl and mix well with an electric whisk (this will prevent the baking powder and bicarb from clumping). Add white chocolate and ginger stems.

In another bowl, add oil, vanilla and two tablespoons of water. Pour the liquid mixture into dry ingredients, stir vigorously with a wooden spoon until the mixture mixes into flour, and turn the bowl in the refrigerator to cool for at least 30 minutes.

By this time, rhubarb should be cool; add half of it to chilled powder, stir liquid to mix it through. Scoop the mixture one spoon at a time, then gently roll the dough in your hand into balls about the size of a golf ball. Place the cookie on a baking sheet, about 10cm apart, so that they can spread out while cooking. Gently push them down to flatten them and pop a few rhubarb up.

Bake for 12-15 minutes or until the biscuits have a crisp golden edge and don't wobble when touching the center. Allow to cool completely on the tray before eating.

Rhubarb baked perfect
Prepare 5 minutes
Cook for 5 minutes

550g rhubarb
85g gold powdered sugar

Preheat the oven to 200C (fan 180C) / gas 6. Rinse rhubarb and shake off excess water. Cut the ends and cut it into small, finger-sized pieces (about 8cm long).

Put rhubarb on a shallow dish or bake with the sides, tilt the sugar, toss together, then shuffle rhubarb so it into a single layer.

Wrap with foil and bake for 10 minutes, then remove the foil. The sugar should be dissolved, so shake gently and bake for another five minutes, or until the juice has syrup.

Test with a sharp knife: rhubarb should have a soft, not flabby feel and should keep its shape.

MW