A little while ago, I went to lunch at one of my favorite cafés (which, disclaimer, is also owned by my dear friend) with Jonah and another friend who was in town. After we finished eating, we were waxing poetic about their brown butter miso cookies. These cookies are quite possibly my favorite cookie of all time, and I do not say that lightly. They are certainly in the top three cookies I’ve ever had in my life. Why? First, when the miso mixes with the brown butter and sugar, it creates this amazingly complex butterscotch flavor. Second, I love anything with miso. You know that, I know that, why even pretend like it’s not true? As we were sitting there, talking about The Cookies, we decided to play a game called “will it miso?” We decided that pretty much all produce will miso (though I’m sure there are exceptions). Will cheese miso? I’m not so sure.
This got me thinking about the bag of rhubarb I had at home in my fridge. I hadn’t decided what to do with it yet – there was talk of ice cream, as well as the previously posted gluten-free rhubarb poppy seed bread – but all this talk of miso in baked goods got me thinking. We got home, I did a little research, and I got cooking.
Don’t be scared by the (optional) miso in this recipe. As I mentioned above, it mostly provides an extra butterscotch flavor, making it a little richer and complex. If you don’t have any miso, head to the store and pick up a small tub. You can use it every which way, and once you learn its magical power of making everything delicious, you won’t be able to stop using it. If you get stuck there are plenty recipes on this very blog that feature it, like this caramel apple cake, this sticky toffee pudding, these roasted vegetables, this roasted squash and tofu, and these vegetable quinoa bowls.