I will eat any kind of fruit crisp or crumble in any form for breakfast. I’ll prove it to you this summer.Rhubarb Crumble Cookies(adapted from The Minimalist)Makes about 2 dozen.
The rhubarb:4 stalks, trimmed, cut into 1” pieces1/4-1/2 c. sugar1/2 a vanilla bean (scrape the seeds into the sugar)the zest of a lemona squeeze of lemon juice
You can do this on the stovetop or in the oven. For both methods, keep stirring and tasting, adding more sugar if necessary. 
Stovetop: combine ingredients and cook over medium-low heat until bright pink and jammy. 
Oven: preheat oven to 400ºF. Toss everything together in a baking dish and roast until rhubarb begins to caramelize and fall apart, about 25 minutes.
The crumble:6 TB butter, melted and cooled3/4 c. brown sugar1/2 c. rolled oats1/2 c. flour (whole wheat works)1/2 c. chopped pecans (optional)a big pinch of salt
The melted butter is a trick I learned from America’s Test Kitchen. It makes a crumblier topping than the cold butter method.
The cookie:Preheat oven to 375ºF. Butter a mini-muffin pan. Fill each cavity with a tablespoon of the crumble mixture (there will be a bit leftover). Bake until golden brown, 8-10 minutes. Let cool slightly.
Top each cookie with a spoonful of the rhubarb. Sprinkle with a little more of the crumble mixture and bake for another 8-10 minutes, until the oats are golden and the jam is bubbly.
Cool for five minutes in the pan, then carefully scoop the cookies out with a spoon.

I will eat any kind of fruit crisp or crumble in any form for breakfast. I’ll prove it to you this summer.

Rhubarb Crumble Cookies
(adapted from The Minimalist)
Makes about 2 dozen.

The rhubarb:
4 stalks, trimmed, cut into 1” pieces
1/4-1/2 c. sugar
1/2 a vanilla bean (scrape the seeds into the sugar)
the zest of a lemon
a squeeze of lemon juice

You can do this on the stovetop or in the oven. For both methods, keep stirring and tasting, adding more sugar if necessary. 

Stovetop: combine ingredients and cook over medium-low heat until bright pink and jammy. 

Oven: preheat oven to 400ºF. Toss everything together in a baking dish and roast until rhubarb begins to caramelize and fall apart, about 25 minutes.

The crumble:
6 TB butter, melted and cooled
3/4 c. brown sugar
1/2 c. rolled oats
1/2 c. flour (whole wheat works)
1/2 c. chopped pecans (optional)
a big pinch of salt

The melted butter is a trick I learned from America’s Test Kitchen. It makes a crumblier topping than the cold butter method.

The cookie:
Preheat oven to 375ºF. Butter a mini-muffin pan. Fill each cavity with a tablespoon of the crumble mixture (there will be a bit leftover). Bake until golden brown, 8-10 minutes. Let cool slightly.

Top each cookie with a spoonful of the rhubarb. Sprinkle with a little more of the crumble mixture and bake for another 8-10 minutes, until the oats are golden and the jam is bubbly.

Cool for five minutes in the pan, then carefully scoop the cookies out with a spoon.

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