In a bowl, mix the chopped rhubarb with 2 tablespoons of sugar. Keep it aside or around 5 minutes to soften the rhubarb.

Set the temperature of the oven to 375 F (175 C). Make sure to cover the baking sheet either with the silicon mat or parchment paper.

In a medium-sized bowl, mix flour, salt and baking soda. Keep the mixture aside.

In a bowl, mix the brown sugar and soft butter until fluffy and light. It should take around 2-3 minutes using an electric motor over medium speed.

Now mix vanilla extract and egg until completely blended.

Slowly mix the dry flour mixture into the wet ingredients until everything is well mixed. Avoid overmixing.

Stir in the soaked rhubarb with its juices, then include ground cinnamon and fast cooking oats. Mix everything until evenly distributed.

You can either use a tablespoon or a cookie scoop to put the balls of dough into the baking sheet. Keep around 2 inches of gap between each of them.

Put it in the preheated oven and bake for around 12-15 minutes until the centers are set and the edges turn golden brown.

Allow the cookies cool completely for about 5 minutes before transferring them into the wire rack to cool completely.

It’s time to enjoy the tasty rhubarb cookies.