From: waring@ima.infomail.com (Sam Waring)
 Date: Mon Jun 19 10:22:11 PDT 1995
 
 MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
       Title: RHUBARB COOKIES
  Categories: Cookies
       Yield: 30 cookies
 
     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 T  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	 
     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 shathe 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
 
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