A lovely soft chewy cookie, these rhubarb cookies made using fresh rhubarb and rhubarb syrup. They are wonderfully sweet with hints of sour coming from the delicious fruit.
Rhubarb in Syrup
For this recipe you will need to have rhubarb in syrup, this is an additional step when making these cookies but is well worth it.
The rhubarb in syrup can be made ahead of time making this step easier hen you come to make the cookies. The recipe makes roughly 3 cups of rhubarb syrup and this cookie recipe only requires around 1/2 cup so it does go a long way.
Rhubarb in syrup is a simple recipe only requiring sugar water rhubarb and vanilla extract. It takes around 20 minutes to make and then will need to cool. So I would say if you are making it on the day give yourself an extra hour of time.
A short break down of how to make rhubarb in syrup:
- To make the rhubarb syrup cut the rhubarb into inch long piece.
- Adding the sugar and water to a heavy bottomed saucepan and bring it to a boil, let that boil for 4 minutes
- Adding the rhubarb pieces and vanilla, boil for 3 minutes.
- Using a slotted spoon scoop out the rhubarb and place them in sterilized jars.
- Boil the syrup again for another 5 minutes then top each jar with the syrup.
- Seal the jars with their lids and set aside to cool
For the full recipe you can find it here.
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Ingredients for Rhubarb Cookies
- All purpose flour
- Butter
- Golden sugar
- Rhubarb in syrup
- Fresh rhubarb, finely chopped either in a blender, slap chop or with a knife
- Egg
- Baking soda and baking powder
- Vanilla extract
How to make Rhubarb Cookies
If you haven’t already make the rhubarb in syrup, find the recipe here.
Melt the butter then add it to a bowl with the sugar. Using a stand mixer or electric hand mixer beat it until it resembles caramel.
Add the, chopped rhubarb, egg and vanilla extract, mix until they are fully combined.
Add in all of the dry ingredients and mix well.
Lastly mix in the rhubarb and syrup, try to get more rhubarb than syrup.
Place the cookie dough in the fridge for around half an hour. It can be refrigerated for up to 24 hours but doing this will affect the end results so keep that in mind.
While the dough is in the fridge preheat the oven to 365, 185C
Using a small cookie scoop place cookie dough scoops onto a lined metal cookie sheet.
Bake for 12 minutes until they look lightly golden. Remove from the oven and let the cool for 5 minutes or so before placing onto a cooling rack to fully cool.
These cookies are the best eaten that day or the following day.
Because they have a high moisture content they tend to stay soft and moist so they don’t store well for very long. But don’t worry they are so good they wont last that long anyway.
Rhubarb Syrup Cookies
A lovely soft chewy cookie made with fresh rhubarb and rhubarb syrup, they are sweet with a slight sour tang.
Ingredients
- 100g (1/2 cup) Salted butter
- 90g (3/4 cup) Golden sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 1 small- medium stick rhubarb finely chopped or minced. (around 1/2 cup)
- 160g (1 cup) All purpose flour
- 1/2 tsp Baking soda
- 60g (1/4 cup) rhubarb in syrup, more rhubarb than syrup
Instructions
If you haven't already make the rhubarb in syrup, find the recipe here, https://gemmaandcompany.com/simple-rhubarb-in-syrup-perfect-for-baking-and-beverages/.
Melt the butter then add it to a bowl with the sugar. Using a stand mixer or electric hand mixer beat it until it resembles caramel.
Add the egg and vanilla extract, mix until they are fully combined.
Add in the chopped rhubarb and all of the dry ingredients and mix well.
Lastly mix in the rhubarb and syrup, try to get more rhubarb than syrup.
Place the cookie dough in the fridge for around half an hour. It can be refrigerated for up to 24 hours but doing this will affect the end results so keep that in mind.
While the dough is in the fridge preheat the oven to 365, 185C
Using a small cookie scoop place cookie dough scoops onto a lined metal cookie sheet.
Bake for 12 minutes until they look lightly golden. Remove from the oven and let the cool for 5 minutes or so before placing onto a cooling rack to fully cool.
These cookies are the best eaten that day or the following day.
Notes
- Because they have a high moisture content they tend to stay soft and moist so they don't store well for very long. But don't worry they are so good they wont last that long anyway.
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