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Elaine Scott from Lafayette, Indiana submitted this sweet 'n' tangy treat. "I like the sudden hit of sweetness when you bite into the white chocolate. It really complements the tart flavor from the rhubarb and cranberries."
Nutritional Facts 1 serving (1 each) equals 84 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 67 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.
Originally published as Rhubarb Cranberry Cookies in Taste of Home April/May 2007, p53
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Reviewed on May. 11, 2010 by Supereasy
I used fresh rhubarb and they still seemed too moist even with extra baking.
Reviewed on May. 27, 2009 by BettyBoopMI52
Did you try thawing rhubarb and then squeeze out water or let sit and drain? That would be my thought of where the moisture is coming from. hope this helps
Did you try thawing rhubarb and then squeeze out water or let sit and drain?
That would be my thought of where the moisture is coming from.
hope this helps
Reviewed on Oct. 14, 2008 by GailMarie06
Help,, very good but too wet, I baked additional 3 minutes and still to soft to pick up.should I refridgerate dough before I bake?
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