Ginger Oatmeal Cookies
- Preheat oven to 350 degrees, and line baking pans with parchment paper.
- Place butter and sugars into bowl of stand mixer fitted with paddle attachment, and cream on medium speed until smooth, about 3 minutes. Add eggs and vanilla in two stages, scraping sides of bowl with rubber spatula to ensure all ingredients are incorporated.
- In separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Add to wet mixture. Add oats and mix for additional 2 minutes. Fold in candied ginger.
- Using small ice cream scoop (golf-ball size), drop batter 2 inches apart on baking pans.
- Bake until light brown on bottom, approximately 10 to 12 minutes.
- To assemble, use offset spatula to spread 1 tablespoon Rhubarb Buttercream on center of each cookie, leaving ½-inch border around perimeter. Using piping bag filled with Rhubarb Buttercream, pipe double circle around edge of cookie to create a well for roasted rhubarb. Only pipe well on half of cookies.
- Add 1 tablespoon of Roasted Rhubarb in center of well. Next, add ½ teaspoon of Fresh Tart Rhubarb to center. Place one un-iced cookie on top to create “sandwich,” and press lightly to adhere top.
- Refrigerate for at least 4 hours, preferably overnight. Cream pies will become soft and flavors will become vibrant. Gently cut pies in half, and add smear of Roasted Rhubarb to plate.
- In bowl of stand mixer, cream butter for 1 minute. Add confectioners sugar and mix on low until incorporated. Add vanilla, salt, and zest and mix on medium-high speed.
- Add rhubarb juice and mix until thoroughly incorporated. Do not overmix.
- Add buttercream to piping bag with large star tip (Wilton 6b). Refrigerate until ready to use, but no longer than 30 minutes.
Chef note: Roasted Rhubarb spreads like butter! For an extra punch of tart rhubarb, spread on each side of the cookie before adding buttercream.
- Preheat oven to 375 degrees.
- In large bowl, toss rhubarb with both sugars until thoroughly coated.
- Place rhubarb on roasting pan lined with parchment paper, and roast for 15 minutes. Remove from oven, and cool to room temperature.
- Place fine mesh sieve over large bowl and let rhubarb drain 1 hour. Reserve juice.
After 1 hour, pour rhubarb drippings in airtight container and refrigerate until cold,
approximately 1 hour.
Fresh Tart Rhubarb
- Place rhubarb and sugar in large bowl, and stir vigorously for 3 minutes. Pour mixture into sieve and let drain.