Rhubarb cookies

 

INGREDIENTS

• 1 cup light brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 3/4 cups all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup finely diced rhubarb

INSTRUCTIONS

1. Preheat fan oven to 170 C .
2. In a large bowl, beat brown sugar, butter, vanilla extract and egg together with an electric mixer.
3. Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms.
4. Add rhubarb and beat again.
5. Scoop a tablespoon of dough and place on a parchment lined or greased baking sheet. Flatten slightly.
6. Bake cookies for 12-14 minutes or until baked through.
7. Cool cookies on baking sheet for 2 minutes, then remove cookies from baking sheet and cool on a wire baking rack.

Rhubarb chutney

1 kg rhubarb
675 g light muscovado sugar
2 med onions chopped
225 g sultanas
500 ml white wine or cider vinegar
2 tbsp wholegrain mustard
1 tsp ground mixed spice
1 tsp ground ginger
1 tsp ground black pepper
1 tsp sea salt
¼ tsp cayenne pepper

Instructions

Trim the rhubarb and cut into short lengths. Place in a preserving pan or large saucepan with all the remaining ingredients.
Cook over a low heat stirring until the sugar has dissolved.
Bring to a gentle boil (just a little more than simmering )and cook uncovered for about 1 hour until the chutney is golden brown and thick. Stir occasionally to begin with and then frequently as the cooking time goes on to prevent the mixture from burning on the base of the pan.
Spoon into hot sterilized jars. Cover and seal.

Notes
Store in a cool dark place. The chutney should keep for up to 1 year.