One of the first local farmers’ markets opened last Saturday, and the faithful few vendors were there: my bread maker, Loraine, an Amish family selling doughnuts and cakes, and a sweet old man sitting with a dozen brown eggs and a pile of rhubarb. Slim pickin’s, to be sure. I didn’t need a single thing (we pick up our weekly bread from Loraine on Fridays, and dear Aunt Charley keeps us happily supplied with eggs), but I couldn’t leave the market, or that kind man, without showing my support for local food. So, I bought some rhubarb. Here is my hands-down favorite way to eat it.
Oatmeal Rhubarb Cookies
1 cup shortening or softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups quick oats
big handful rhubarb, diced fine
1. Cream butter and sugars in a large bowl. Add eggs and vanilla, stirring until smooth.
2. In a medium-sized mixing bowl, combine flour, soda, salt, and oats. Add to creamed mixture and stir to make a thick cookie dough. Add rhubarb.
3. Spoon dough onto greased cookie sheets. Press to flatten tops. Bake at 375 degrees for 10-15 minutes, until cookies are browned and cooked to your liking.