![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I made these for the weekend, and they were a huge hit. Even ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
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.)
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.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2011-06-28 05:13 pm (UTC)From:no subject
Date: 2011-07-17 02:17 am (UTC)From:b: you have some weird tranbscription stuff going on in your rhubarb cooking instructions
c: I usually just toss it in a pot with some sugar and cook it down to the desired consistency... does this method make is less runny overall?
d: do you think you need that much sugar in the cookies if you are already cooking the rhubarb with sugar?
e: I wish it was easier o get rhubarb in Texas :(
no subject
Date: 2011-07-17 02:32 am (UTC)From:Yeah, I find this method makes the rhubarb less runny.
You can probably cut back on the sugar in the cookies. I do not find them extremely sweet (and I don't have much of a sweet tooth). I'm guessing the tartness of the rhubarb is why I don't mind it.
Can you find frozen rhubarb anywhere?