Rhubarb Oatmeal Cookies

Ingredients

1¼ cup (5 ounces) finely diced fresh rhubarb, 3-4 medium stalks
1 tablespoon sugar
1 cup flour
½ teaspoon baking soda
¼ teaspoon all spice
¾ cup rolled oats (not quick cook)
⅓ cup (75g.) unsalted butter, room temperature
⅓ cup brown sugar, packed
1 large egg
½ teaspoon vanilla extract
2 teaspoon fresh ginger root, grated
1 teaspoon fresh lemon zest

Method

Line two cookie sheets with parchment paper or a silicone baking mat. Preheat oven to 375F degrees.
Toss the rhubarb pieces with 1 tablespoon of sugar and let set aside.
In a medium bowl — Sift together flour, baking soda and all spice. Whisk in the oats.
In a larger bowl — Use a fork to whip the butter and sugar until they are light and fluffy. When fluffy mix in egg until combined then add the vanilla, ginger, and lemon zest.
Gently mix the flour into the batter until just combined. Once all dry ingredients have been blended, fold in the rhubarb pieces and any juice.
Spoon the batter onto the prepared cookie sheets using a small, leveled, cookie scoop or by the rounded teaspoonfuls. Bake the preheated oven for 10 to 12 minutes until edges are golden brown. Allow the cookies to cool slightly on the pan before transferring to a wire wrack to cool completely.