Frosted Rhubarb Cookies

I know! Right?! Totally yummy rhubarb in a cookie! Don't have much time right now, but know that these do freeze well so you can make a ton of them and pop them in the freezer. How easy is that?! Enjoy!

1 cup shortening

1 1/2 cups packed brown sugar

2 eggs

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups diced fresh rhubarb

3/4 cup flaked coconut

In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.

Top with Brown Butter Icing found here or even a cream cheese icing would be good!

Rhubarb Slush

Tim made some rhubarb slush while I was in the hospital with Rugby. It was good, but super tart. Good thing it was a small batch. He tweaked his recipe and made one that is super good! Enjoy!


Tim's Rhubarb Slush

2 quarts rhubarb sauce (if you don't have that, see the note at the end)
1 envelope sugar free raspberry jello
1 can frozen lemonade concentrate

Blend together in a blender or food processor and freeze in an ice cream pail. Serve with some Sprite or Sundrop like you would for an alcoholic slush.

**Don't have rhubarb sauce? It's super easy to make! For this recipe, put 6 cups chopped rhubarb in a saucepan with 2 cups water and 2/3 cup sugar. Bring to a boil, then reduce heat and simmer until rhubarb is tender. COOL COMPLETELY before using it to make this recipe.

Coming soon!

New recipes!

It was brought to my attention that I never posted the recipe for the rhubarb cookies that I made last year, so I'll post that soon. Also, we made two different kinds of rhubarb slush this weekend and I'll post at least one of them, too!

We're going to try out a new recipe or two for chicken wings today, also, so be on the look out for LOTS of new recipes soon!!