Rhubarb, Brown Butter and Stem Ginger Cookies

A seasonal recipe for Spring and a chance to get involved in an exciting new writing project 🍪

At the tail end of Winter and during the very first stirrings of early Spring, the neon pink stems of forced rhubarb are such a cheering sight in the kitchen. The season is currently at its height here in the UK and I’m making the most of every stem, stewing it to top porridges and puddings and incorporating rhubarb into all manner of bakes and recipes. Today’s recipe - for rhubarb, brown butter and stem ginger cookies - is just the right balance of sharp and sweet, as the tangy rhubarb cuts through the rich, nutty brown butter, and the stem ginger gives everything a bit of a spicy lift.

Plus, on the theme of baking, in today’s post there’s a chance for members of the paid community to get involved in a very exciting writing project I’ve been working on and shape it from the start. Read on for some behind the scenes info…