oatmeal cookies topped with rhubarb compote

Thanks to rhubarb, pie season has begun! I love pies but I love crumbles even more. I was planning on making a crumble, but when I got to the kitchen it felt like a good day to experiment. With an open mind, I gravitated towards making oatmeal cookies with a rhubarb compote topping. The results were very yummy and, of course, I had fun.

Yield: 12 mini cookies

Oatmeal Cookie Ingredients:
3/4 c. rolled oats
1/4 c. whole-wheat flour
1/4 c. all-purpose flour
1/8 t. baking soda
1/8 t. cinnamon
1/8 t. nutmeg

2 T. earth balance margarine, melted
2 T. applesauce
2 T. honey
2 T. sorghum molasses
3/4 t. vanilla extract

Rhubarb Filling Ingredients:
1 1/2 c. rhubarb stalks, chopped fine
3 T. honey
1 T. frozen orange juice concentrate

Preheat the oven to 375 degrees. Mix the dry cookie ingredients. Mix the wet cookie ingredients. Add the dry ingredients to the wet and stir until just combined. Form the dough into 1" diameter balls. Place the balls on an ungreased baking sheet. Press your thumb into the center of the balls until you just about touch the baking sheet. Bake for 10 minutes at 375 degrees. Let the cookies cool on wire cookie racks.

In a small saucepan, combine the rhubarb, honey, and frozen orange juice concentrate. Simmer over medium heat for five minutes until the rhubarb is tender. Scoop the rhubarb filling into the thumb imprints on the cooked oatmeal cookies. Serve fresh or pack them for lunch!