Rhubarb reward

Another weekend of digging and allotment 2 is planted up with spuds, and my arms ache like they'll drop off. Now to wait to June, when we dig up the treasure of home grown new potatoes, one of the joys of grow your own.
In the meantime, I'm enjoying fruits of no labour with the rhubarb that grows so well there. One of gardening's mysteries is how a plant that sulks on allotment 1 despite cosseting for 3 years is thriving on the new allotment right next door where it's been overgrown with nettles and docks for at least 5 years (to covetous glances from us and the occasional poaching, ahem)

I've been experimenting with this cookie recipe for a few weeks. It's a good right-I-need-to-bake-NOW recipe, as you melt the butter in a pan, avoiding need for prior prep, and you can measure out each stage while the previous one whizzes round in the mixer.
The original recipe is from a cookbook that's appeared on my shelf (Christmas present? Impulse purchase?) called Cupcakes and Cookies, by Sara Porter & Stuart Adlington, and makes a great chewy choc chip cookie (and the chewiness, for me, makes them definitively a cookie rather than a biscuit).
For these cookies, I replaced the choc chips with chopped preserved ginger (the stuff in jars) and finely chopped (small stems sliced lengthways then sliced) rhubarb. A generous handful of each. If you'd like to make some, here's the recipe I used for the dough, into which you mix the ginger and rhubarb.
Heat oven to 170C/325F/gas 3
250g/9oz plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
1-2 tsp ground ginger, to your taste
Sift these together in a bowl and put aside
170g/6oz unsalted butter melted over medium heat
200g/8oz dark or light brown soft sugar (I only had dark, but given the choice for this recipe would prob go with light)
100g/4oz caster sugar (unrefined preferably for flavour)
Whisk these together in mixer til well blended
1 tsp vanilla extract
1 yolk (freeze the white for future meringues or meringue frosting!)
1 whole egg
Beat these into the butter and sugar mix til light and creamy
Mix in the flour etc from stage 1 (or hey, wait til now to measure them out)
You'll now have a soft but sturdy mix that you'll need a bit of elbow grease to mix the chopped ginger and rhubarb into, but give it a good mix with a wooden spoon or spatula to get the pieces fairly evenly combined.
Line 3 baking trays with baking parchment and blob a generously heaped teaspoonful onto the tray. I get 9 per tray, although they do tend to meet up at the edges a bit. Don't squash the dough down - the cookies will melt and flatten out of their own accord in the oven.
Cook for 15 mins, by which time the edges should look cooked, but the middle still soft. Cool on the trays for a few mins, then transfer to wire racks.
They smell heavenly: you just try to resist!

I couldn't! Here's the evidence! http://cinemagr.am/show/2147752
I've had fun with the FREE app, Cinemagram. It's a super simple way to add animation to photos with instagesm stype filters: this was my first ever attempt. I can see how it could be very addictive!
Stay sweet