Rhubarb adds sweetness and colour to this fruit and nut biscuit recipe. You can experiment with single varieties of nuts or add a mixture.
Yum!! I used sesame seeds instead of linseeds. I was a bit worried about not precooking the rhubarb, but I chopped it fine and it cooked through in biscuits no problem! - 22 Feb 2012
This is an amazing cookie. I made a couple of changes, 1/2 cup of brown sugar and 1/2 cup of white, 3/4 tsp vanilla, used pecans and raisins and sliced the rhubarb fairly thin, then coated it in the flour mixture before mixing with the wet ingredients. Do yourself a favour double the recipe I wish I had as I am going to have to make it again tomorrow night. Thanks... going onto the favourite list. - 09 Jun 2010 (Review from Allrecipes USA and Canada)
Really good, but changed quite a bit... Used 2 cups whole wheat pastry flour and added 1 cup of rolled oats. Increased the butter by 1/4 cup and used 1/2 cup white sugar and 1/2 cup brown sugar. Also increased rhubarb to 2 cups because that's what I had. I did not use raisins or nuts just 2 1/2 tbs of flax seeds, same amounts of everything else. Baked for 10 minutes, these were amazing, I will make them again and again they really showcase the rhubarb-I enjoyed that! - 01 Jul 2010 (Review from Allrecipes USA and Canada)