Ingredients:

  • 300g rhubarb, finely diced
  • 65g granulated sugar
  • 1 tbsp lemon juice
  • 1/4 tsp ground cinnamon
  • 170g unsalted butter, browned and cooled
  • 100g granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 250g all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions:

  1. Combine diced rhubarb, sugar, lemon juice, and cinnamon in a saucepan over medium-low heat. Simmer for 10-15 minutes, stirring occasionally, until the rhubarb breaks down and the liquid thickens into a syrupy, chunky consistency. Remove from heat and let cool completely.
  2. Melt butter in a skillet over medium heat, whisking until it foams and turns a nutty brown color. Pour into a bowl and cool slightly.
  3. Cream the browned butter and sugar together until fluffy, then beat in the egg and vanilla.
  4. Gradually fold in the flour, baking soda, and salt until a soft dough forms.
  5. Preheat oven to 350°F (175°C). Scoop 1 tablespoon of dough and roll into a ball. Place on the baking sheet and use your thumb to press a deep well into the center.
  6. Spoon about 1/2 teaspoon of the cooled rhubarb jam into each indentation.
  7. Bake for 12-14 minutes, or until the edges are golden brown and the jam is bubbling.
  8. Allow cookies to cool on the pan for 5 minutes to set the jam before transferring to a wire rack.