| 1 | ** to cook rhubarb: use a proportion of 4 cups sliced rhubarb cut in ?inch pieces to 1 cup sugar. |
| 2 | Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off). |
| 3 | Pour off ?cup of the liquid and use for a drink. |
| 4 | Cook the rhubarb slices in the remaining until just tender but still holding their shape, less than 5 minutes. |
| 5 | The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers. |
| 6 | cream the butter and sugar together. |
| 7 | Add the egg and beat until light, then stir in the rhubarb. |
| 8 | Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed. |
| 9 | Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins. |
| 10 | Drop the batter by the tablespoonful onto greased baking sheets about 1 ?inches apart, and bake in a preheated 350°F oven for 12 minutes, until lightly browned at the edges. |
| 11 | Makes about 30 cookies. |
| 12 | [ the l. |
| 13 | L. |
| 14 | Bean book of new new england cookery ] |
