📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This step is super important; otherwise, your rhubarb hugs might stick!
2. In a saucepan, combine the chopped rhubarb, water, and hydrogenated starch hydrolysate. Bring the mixture to a simmer over medium heat.
3. Cook, stirring occasionally, until the rhubarb is tender and the mixture has thickened slightly, about 10-15 minutes. It should look like a slightly chunky jam. Take a peek, and if it's not quite thick enough, give it another few minutes.
4. Remove the rhubarb mixture from the heat and let it cool slightly. You don't want to burn your fingers when handling it later!
5. In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined; nobody wants a mouthful of baking powder!
6. Add the softened butter to the dry ingredients and use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs. This is what gives the hugs their lovely, crumbly texture.
7. Gradually add the milk, mixing until a soft dough forms. Be careful not to overmix; a little bit of love is all you need!
8. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Don't go overboard; just enough to form a cohesive dough.
9. Roll the dough out to about 1/4 inch thickness. Use a cookie cutter or a knife to cut out circles or squares. Get creative with the shapes if you're feeling fancy!
10. Place a spoonful of the cooled rhubarb mixture in the center of each dough cutout.
11. Fold the dough over the filling to form a half-moon shape or a triangle, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch and to ensure they're sealed tight.
12. Place the rhubarb hugs on the prepared baking sheet, leaving a little space between each one.
13. Bake for 15-20 minutes, or until the hugs are golden brown and the filling is bubbly. Keep a close eye on them; ovens can be sneaky!
14. Remove the rhubarb hugs from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I know it's tempting, but try not to eat them straight from the oven!
15. Once cooled, dust the rhubarb hugs with powdered sugar, if desired. This adds a touch of sweetness and makes them look extra pretty.