Looks tasty, any chance of getting your recipe? Thanks

Hi! It was tasty :) I tried the recipe someone had online but then I altered it a bit (I put in some chocolate chips, dark and semi-sweet, plus I had to add a bit more flour since I think I ended up adding too much extra water by accident by not patting down the Rhubarb first before chopping it up after washing it).

But yeah, I think this is the recipe I used to make the cookies as a base. And then just throw in chocolate chips and make sure to dry off the Rhubarb first:

Recipe Online from Kitchen Divas (Karin and Ken)

Equipment • rimmed baking sheet • Cookie Scoop • wire rack • Hand mixer

Ingredients • 1 ¼ cup brown sugar • ⅔ cup butter softened • 1 large egg room temperature • 1 ¾ cups all-purpose flour • 1 teaspoon cinnamon • ½ teaspoon salt • ½ teaspoon baking soda • ½ teaspoon baking powder • 1 ½ cups rhubarb finely diced, about 3 long stalks

1) Preheat oven to 375ºF. 2) In a large bowl, beat brown sugar, butter, and egg together. 3) Add flour, cinnamon, salt, baking soda, and baking powder. Beat well until dough forms. 4) Add rhubarb and beat again. 5) Using a 1-inch cookie dough scoop, form balls of dough and place them on a greased cookie sheet. These cookies will spread. 6) Bake cookies for 12-14 minutes or until baked through. Allow to cool on cookie sheet for 2 minutes. Then place on a rack until cool completely.

Notes • Don't scoop the flour directly from the container. Instead, spoon the flour loosely into the measuring cup and then level it off with a knife. This ensures the proper measure. • Unlike flour, you want to pack your brown sugar extremely well when measuring it to ensure the proper measure. • Be sure your cookies are completely cool before placing them in your container to prevent condensation which may lead to soggy cookies. • Store these cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze baked cookies for up to a year. • If using frozen rhubarb use same recipe. Make sure to dry the defrosted rhubarb as much as possible before adding to the batter. Both frozen and thawed rhubarb will work. • Rhubarb contains water so when added to the cookie batter it might alter the consistency. If you find the dough overly sticky add more flour a tablespoon at a time until it will easily scoop. This may also affect the baking time as the cookies may need to be in the oven longer.

More Torture! Sigh! ;)

Heh, sorry about that! But I love food :D

Beautiful new capture, indeed it looks very tasty!!!!

Thank you so much! It was :)

Thank you - appreciated

NP! Hope they turn out for you :)