1/4 lb Butter
1 c Sugar, brown, light
1 Egg
1 c Cooked rhubarb, drained **
2 c Flour
1/4 ts Salt
1 ts Baking soda
1 ts Nutmeg, grated
1 ts Cinnamon
1/2 ts Ground cloves
3 tb Crystallized ginger; finely
-chopped (opt)
1/2 c Walnuts; chopped
1 c Raisins
** To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in
1/2-inch pieces to 1 cup sugar. Toss the rhubarb and sugar together and
let steep overnight (you will be amazed at how much juice the rhubarb gives
off). Pour off 3/4 cup of the liquid and use for a drink. Cook the rhubarb
slices in the remaining until just tender but still holding their shape,
less than 5 minutes. The rhubarb is ready to eat as is, to use in other
recipes, or to freeze 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 the two are blended, then fold in the optional
ginger, the walnuts, and the raisins. Drop the batter by the tablespoonful
onto greased baking sheets about 1 1/2 inches apart, and bake in a
preheated 350 F oven for 12 minutes, until lightly browned at the edges.
[ The L. L. Bean Book of NEW New England Cookery ] per Fred Peters
Yields
30 Cookies