Rhubarb Cookies

I made these for the weekend, and they were a huge hit. Even f00dave, who does not like rhubarb, likes them.

1/2 cup butter
1 cup demerara sugar
1 Egg
1 c cooked rhubarb, drained *
2 c whole wheat flour
1/4 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp cinnamon
1/2 tsp ground cloves
2 tbsp grated fresh ginger
1/2 cup chopped walnuts
1 cup raisins

Procedure:

(* To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar (I use raw sugar, but regular white works). 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 hold their shape, less than 5 minutes. The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers.)

• Heat oven to 350.
  
• 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 ginger, the walnuts, and the raisins.
  
• Drop the batter by the tablespoonful onto parchment paper-lined baking sheets about 1 1/2 inches apart (cookies spread a lot), and bake in a 350 F oven for 12 minutes, until lightly browned at the edges.