My mother-in-law’s recipe for gingersnaps is a family favorite of my husband’s. For a softer or crispier cookie, reduce or increase the cooking time.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups rhubarb, cut into 1-inch pieces
- ½ cup white sugar
- ⅛ teaspoon baking soda
- ¼ cup hot water
Instructions
- Heat a pot of water to boiling. Place a metal or glass bowl on top, with the bottom of the bowl just above the boiling water. Add rhubarb and cook for 25 minutes without stirring.
- Meanwhile, dissolve sugar and baking soda in hot water in bowl, stirring now and then.
- Pour sugar mixture over the steamed rhubarb in the bowl and cook over boiling water another 2 to 3 minutes.
- Pour rhubarb mixture through a mesh sieve into a clean jar; press with a wooden spoon to extract more syrup. Store in the refrigerator.
Reviews
I’m a huge rhubarb fan and this “tonic” was excellent. Perfectly sweetened as a mixer for drinks. I loved it mixed with seltzer water – 1 part tonic, 3 parts seltzer over ice. Very refreshing on a hot day. This would also make excellent cocktails. The issue I had was the cooking method. The fact that you don’t stir the mixture caused the bottom pieces of rhubarb to overcook and the top pieces to be underdone. It would be so much easier just to simmer everything directly in a saucepan and skip the bowl idea, like most other similar recipes I’ve made. This ended up making 6oz of tonic.