Brown sugar rhubarb cookies 

Ingredients:

• 1 cup diced rhubarb
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a small saucepan, combine the diced rhubarb, granulated sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb is softened and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
4. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
5. Beat in the egg and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the cooled rhubarb mixture and chopped nuts (if using) until evenly distributed throughout the cookie dough.
8. Drop spoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.
10. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
11. Once cooled, serve and enjoy your delicious brown sugar rhubarb cookies!
12. These cookies are soft, chewy, and bursting with the unique flavor of rhubarb and the sweetness of brown sugar. They’re perfect for enjoying with a cup of tea or coffee, or as a delightful dessert any time of day.