Ingredients:

  • 1 cup (150g) fresh rhubarb, diced into 1/4-inch pieces
  • 1 tbsp (12g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (2g) ground ginger

Instructions:

  1. Toss the finely diced rhubarb with the granulated sugar in a small bowl. Let it sit for 10–15 minutes to draw out moisture, then drain any excess liquid.
  2. In a large bowl, beat the softened butter and brown sugar together on medium-high speed until light, fluffy, and caramelized.
  3. Beat in the egg and vanilla extract until fully incorporated and smooth.
  4. Sift together the flour, baking soda, salt, and ground ginger.
  5. Gradually mix the dry ingredients into the wet base using a spatula, stopping as soon as no flour streaks remain.
  6. Gently fold in the prepared drained rhubarb pieces.
  7. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
  8. Bake at 350°F (175°C) for 12–15 minutes until the edges are golden brown but the centers remain slightly underbaked.