Baking Cookies With Frozen Rhubarb: 27 Min

Instructions:

1. Place the frozen rhubarb in a colander to thaw for 5-10 minutes, then use paper towels to firmly pat the pieces dry.
2. Cream together the softened butter and brown sugar until the mixture is pale and fluffy.
3. Beat in the egg and vanilla extract until fully emulsified.
4. In a separate bowl, whisk the flour, baking soda, and salt, then slowly incorporate the dry ingredients into the wet mixture until just combined.
5. Gently fold in the dried rhubarb pieces by hand to avoid overworking the gluten.
6. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet.
7. Bake at 350°F (175°C) for 10–12 minutes or until the edges are lightly golden and the centers are set.
8. Allow cookies to cool completely on a wire rack.
9. Beat the cream cheese, powdered sugar, and vanilla until smooth, adding milk if necessary for consistency.
10. Pipe or spread a small dollop of the frosting onto each cooled cookie.