Method

• Heat oven 180C or 160C fan bake
• Begin by cooking the rhubarb with the first measure of sugar in a medium sized pot
• Cook gently until the sugar has dissolved and the rhubarb is soft and on the verge of going mushy
• Place in a sieve and drain any excess moisture and leave to cool
• Sift the dry ingredients and set aside
• Place the butter and sugar into a large bowl and cream until light and fluffy
• Add the egg and mix to combine, add the rhubarb and orange zest and mix well
• Fold through the dry ingredients until just incorporated and place tablespoon size mounds of mixture on to greaseproof lined oven trays, allowing space for spreading
• Bake for 12 minutes or until golden and firm to the touch
• To make the icing, mix the orange juice one teaspoon at a time into the icing sugar and mix well
• Drizzle the icing over the cookies whilst still warm so that the icing falls down the sides of the cookies
• Allow to cool