Tangy rhubarb and melty white chocolate covered in buttery crumble... these cookies are everything you want from a classic rhubarb crumble, but make it handheld and transportable! This might now be our favourite cookie recipe ever, and it's perfect to whip out when rhubarb is in season.
Whip the sugar and butter with a hand whisk or paddle attachment on a stand mixer, and whip until fluffy. Add the egg and vanilla, and beat until just combined.
Add the mixed dry ingredients, and beat together until combined, trying to avoid over mixing. Fold in the white chocolate chunks and allow to sit for 30 minutes.
For the poach rhubarb, bring the water and sugar to a boil, adding the lemon peel. Remove from the heat, add the rhubarb and cover with a lid and allow to cool completely.
For the streusel, add all the ingredients to a bowl, and start pressing the butter into the flour using your finger tips, until the mixture resembles sand. Place on a baking tray, and bake at 180°c for 10 minutes.
Using a small ice cream scoop, portion out the cookie dough and roll them in the cooled crumble topping. Place them on a lined baking tray, creating a little dimple on the top with a spoon, filling with the poached rhubarb.
Cover with even more of our crumble mix, and bake at 180°c for 9-12 minutes. Remove from the oven and using a cookie cutter, bring in the sides to make neat cookies, allow to cool for a bit and enjoy!
