Rhubarb Ginger Cookies Food

GINGER RHUBARB CRISP

Steps:

• Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
• Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
• Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

RHUBARB COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.

RHUBARB GINGER JAM

Steps:

• Stir rhubarb, sugar, ginger, and lemon juice in a large pot and allow to stand until rhubarb releases its juice, about 20 minutes. Place over medium-high heat and bring to a boil; cook until thickened, about 15 minutes, stirring often.
• Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling them to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

RHUBARB GINGER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, crystallized ginger, ground ginger, baking powder, baking soda, salt, and nutmeg in a bowl until well combined.
• Cream together butter and brown sugar in a large bowl with an electric blender until light and fluffy. Add in egg and vanilla extract, beating until thoroughly combined. Add in half of the flour mixture, and mix until just combined. Pour in remaining flour mixture and mix until just combined. Fold in rhubarb.
• Scoop out 1 1/2 tablespoon-sized balls of dough and place them on the prepared baking sheet 1 1/2 inches apart.
• Bake in the preheated oven until cookies are set and golden, 12 to 15 minutes. Allow to cool on the baking sheets 5 minutes before transferring to a wire rack to cool completely.

RHUBARB AND GINGER COOKIES

Steps:

• Mix the three flours in a bowl, by hand, until incorporated. Add the ginger powder, baking powder and sea salt. Melt the coconut oil and honey (bain marie) and add them to the bowl, together with the water. Then mix the dough by hand until completely combined. Allow it to rest for 20 minutes.
• After those 20 minutes, preheat the oven at 150C and line a baking tray with baking paper.
• Roll out the dough on a slightly floured surface until relatively thin (about 1/3 cm) and cut out 16 shapes using a pastry cutter (we chose to make them round). Place 8 of them on the prepared baking tray and bake them in the oven for 4 minutes. Meanwhile, using a smaller shape of the same type, cut out the middle parts of the remaining 8 dough shapes.
• Take out the baking tray and put the 'fresh' dough shapes on top of the semi-baked ones. Use a fork to 'seal' the outer margins of the cookies. Add 1.5 tsp of jam in middle of each cookie and bake them again for 9 minutes, swapping the tray halfway through to ensure even baking.
• Once ready, remove the cookies from the oven and allow them to cool on a rack.
• With the leftover dough you can make a second type of cookies.
• Knead the dough again, until combined, roll it out and use the smaller pastry cutter to cut out shapes. Place them on the same baking tray you used for the jam cookies, grate some raw walnuts on top and bake them for 9 minutes, swapping the tray halfway through.
• These cookies are not very sweet, but they're very flavorsome, nutty and crunchy!
• Make sure to adjust the quantity of honey (maple syrup) to taste if you like your cookies very sweet.

RHUBARB-GINGER JAM

Steps:

• Combine all the ingredients in a medium saucepan, stirring over medium high heat until sugar dissolves.
• Bring to a boil and then reduce heat to medium. Simmer until jam thickens and mounds on a spoon (about 20 minutes); stir often to prevent scorching.
• Transfer to jars, cover and chill. Keep refrigerated.

RHUBARB & GINGER SYLLABUB

Steps:

• Put the rhubarb, root ginger, sugar and white wine in a pan, bring to the boil and simmer on a low heat for 4-5 mins until the rhubarb has softened. Remove from the heat and set aside to cool.
• In another bowl, whisk the mascarpone, double cream and icing sugar to soft peaks. Remove 4 tbsp cooled rhubarb and mash with a fork, then fold into the cream mixture.
• Divide the rest of the poached rhubarb between 4 glasses, reserving a bit. Spoon over the cream mixture, then top with a few pieces of crystallised ginger and the rest of the rhubarb. Can be chilled for several hours before serving.

RHUBARB, GINGER MARMALADE

Steps:

• In heavy saucepan or metal bowl, mix rhubarb and sugar.
• Let stand all night or all day.
• Cut rind from oranges and lemon into 1 inch pieces or smaller; cover with cold water and bring to a boil and simmer for 15 minutes or until tender.
• Drain and set aside.
• Remove pith from oranges and lemon and chop pulp, add to rhubarb.
• Bring to full rolling boil.
• Reduce heat and cook about 10 minutes, until jam stage is reached.
• Remove from heat and add ginger and rind.
• Stir 5 minutes, skim foam.
• Pour in sterile hot jars, put hot lids on and screw tight.
• Makes 7 cups.