Rhubarb Cookies

Rhubarb Cookies Recipe - Delicious Sweet Treats from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 12 minutes | Servings: 24

Introduction

Rhubarb cookies are a unique and delicious treat that combines the tartness of rhubarb with the sweetness of brown sugar and spices. These cookies are perfect for a springtime dessert or a special treat any time of year.

History

Rhubarb has been used in cooking for centuries, with records of its cultivation dating back to ancient China. Rhubarb was originally grown for its medicinal properties, but over time it became a popular ingredient in pies, jams, and other desserts. The combination of rhubarb with cookies is a modern twist on this classic ingredient.

Ingredients

0.25 lb (113 g) butter
1 cup brown sugar
1 egg
1 cup cooked rhubarb, drained
2 cups flour
0.25 tsp salt
1 tsp baking soda
1 tsp grated nutmeg
1 tsp cinnamon
0.5 tsp ground cloves
3 tbsp crystallized ginger, finely chopped (optional)
0.5 cup chopped walnuts
1 cup raisins

How to prepare

To cook rhubarb:
Use a ratio of 4 cups of sliced rhubarb, cut into 0.5 inch pieces, to 1 cup of sugar.
Toss the rhubarb and sugar together and let it steep overnight (you will be amazed at how much juice the rhubarb gives off).
Pour off 0.75 cup of the liquid and use it for a drink.
Cook the rhubarb slices in the remaining liquid until they are just tender but still holding their shape, which should take less than 5 minutes.
The rhubarb is now ready to eat as is, to be used in other recipes, or to be frozen in containers.
Cream the butter and sugar together.
Add the egg and beat until light, then stir in the rhubarb.
Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed.
Stir the dry ingredients into the rhubarb mixture until they are well combined, then fold in the optional ginger, walnuts, and raisins.
Drop the batter by the tablespoonful onto greased baking sheets, spacing them about 1.5 inches apart, and bake in a preheated 350°F (177°C) oven for 12 minutes, or until lightly browned at the edges.

Variations

Substitute the walnuts with pecans or almonds for a different flavor profile.
Add white chocolate chips or dried cranberries for a sweeter twist on the recipe.

Cooking Tips & Tricks

Be sure to drain the cooked rhubarb well before adding it to the cookie batter to prevent the cookies from becoming too wet.

- If you prefer a stronger ginger flavor, increase the amount of crystallized ginger in the recipe.

- For a chewier cookie, slightly underbake them and allow them to cool on the baking sheet before transferring to a cooling rack.

Serving Suggestions

Enjoy these rhubarb cookies with a cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

Creaming the butter and sugar together helps create a light and fluffy cookie texture.

Ingredient Substitutions

If you don't have crystallized ginger, you can substitute fresh ginger or ground ginger in the recipe.

Make Ahead Tips

You can prepare the rhubarb mixture and cookie dough ahead of time and store them in the refrigerator until ready to bake.

Presentation Ideas

Serve these rhubarb cookies on a decorative platter with a dusting of powdered sugar for a beautiful presentation.

Pairing Recommendations

Pair these rhubarb cookies with a glass of cold milk or a scoop of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store leftover rhubarb cookies in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of rhubarb cookies contains approximately 200 calories.

Carbohydrates

Each serving of rhubarb cookies contains approximately 25 grams of carbohydrates.

Fats

Each serving of rhubarb cookies contains approximately 8 grams of fat.

Proteins

Each serving of rhubarb cookies contains approximately 3 grams of protein.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

This recipe contains dairy (butter) and nuts (walnuts), which may be allergens for some individuals.

Summary

Rhubarb cookies are a delicious treat that provides a good source of carbohydrates, fats, and proteins. They also contain important vitamins and minerals, making them a tasty and nutritious snack.

Summary

Rhubarb cookies are a delightful and unique treat that combines the tartness of rhubarb with the sweetness of brown sugar and spices. These cookies are easy to make and perfect for any occasion. Enjoy them with a cup of tea or coffee for a delicious snack or dessert.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Rhubarb Cookies. It was many years ago, when I was just a young girl visiting my aunt in the countryside. My aunt was known for her incredible baking skills, and I always looked forward to the delicious treats she would whip up in her cozy kitchen.

On this particular day, she was busy preparing a batch of Rhubarb Cookies. I had never heard of such a thing before, but the sweet aroma that filled the kitchen was enough to pique my curiosity. As I watched her work her magic, I knew I had to learn how to make these cookies for myself.

My aunt noticed my interest and invited me to help her with the baking. As we measured out the ingredients and mixed the dough together, she shared with me the story behind the recipe. She explained that Rhubarb Cookies were a family favorite, passed down from generation to generation. The tangy flavor of the rhubarb paired with the sweetness of the sugar made for a truly unique and delicious treat.

As the cookies baked in the oven, my aunt shared with me some tips and tricks for perfecting the recipe. She showed me how to properly roll out the dough and shape the cookies into perfect little rounds. She also taught me the importance of patience when it came to baking – waiting for the cookies to cool completely before enjoying them was key to achieving the perfect texture and flavor.

After the cookies had cooled, my aunt and I sat down at her kitchen table to enjoy our freshly baked treats. The first bite was pure bliss – the tangy rhubarb flavor burst in my mouth, followed by the sweet, buttery goodness of the cookie. I knew then and there that this recipe would become a staple in my own baking repertoire.

Over the years, I have made these Rhubarb Cookies countless times, tweaking the recipe here and there to suit my own taste. I have shared them with friends and family, always receiving rave reviews and requests for the recipe. Each time I bake a batch of these cookies, I am reminded of that day in my aunt's kitchen, learning the art of baking from a true master.

As I grew older and started a family of my own, I passed down the recipe for Rhubarb Cookies to my children and grandchildren. I have taught them the same techniques and shared with them the same love and passion for baking that my aunt instilled in me all those years ago. It warms my heart to see them carry on the tradition, creating their own memories in the kitchen as they bake up a batch of these delicious cookies.

Now, as I sit in my own kitchen, surrounded by the familiar sights and smells of baking, I can't help but feel grateful for the recipe for Rhubarb Cookies that was passed down to me. It is a reminder of the love and connection that food can bring, and the joy that comes from sharing a delicious treat with those you hold dear. I am forever thankful for the lessons I learned that day in my aunt's kitchen, and for the memories that I continue to create each time I bake up a batch of these sweet and tangy cookies.