Saturday, June 16, 2018

Don't Say I Didn't Warn You!

Recently I finally got my hands on enough rhubarb to make my annual rhubarb cookies. I mentioned them on Facebook and immediately people commented that they had never heard of rhubarb cookies before, and they asked for the recipe.

Well, I have given out this recipe many times but I do so with reluctance as I usually get a complaint later that it didn't turn out. It didn't turn out because people think they know what they are doing and don't follow the recipe. This recipe has to be followed if you want any kind of success. Do what it says, in the order it says to do it, Don't skip things. Be prepared to start the night before you plan to bake. If, by chance you end up with not enough liquid in the cooking pot after draining the required amount off, add just enough back into the pot to keep the rhubarb from sticking. You don't want this saucy. The rhubarb can be steamed, instead of stewed.. Be sure not to overcook it as you want it tender but still firm enough to be able to stir it into the dough.

Here's the recipe. Good luck.  I'd be happy to hear of your success!

                                                        Rhubarb Cookies

1/2 cup margarine                                          
1 cup brown sugar                                          
1 egg                                                         
1 cup cooked rhubarb, drained ***                
2 cups flour                                                     
1/4 tsp salt                                                         
1 tsp baking soda                                           
1 tsp nutmeg                                                  
1 tsp cinnamon                                                  
1/2 tsp ground cloves                                    
1 cup raisins          

*** Note:  It is important to cook the rhubarb as follows:
Slice 4 cups of rhubarb into 1/2 inch pieces.
Toss with 1/2 cup of sugar.
Let steep overnight. Pour off 3/4 of a cup of the liquid and cook the rhubarb in the remaining juice, just until tender but still holding it's shape (less than 5 minutes).
The rhubarb is then ready to use in this recipe, or others, eat as is, or freeze.                                          

Cream the butter and sugar together.
Add the egg and beat until light
Stir in rhubarb.
Stir the flour, salt, baking soda and spices together.
Stir the dry ingredients into the rhubarb mixture until the are blended.
Fold in raisins.
Drop the batter by tablespoons onto a greased sheet about 1 1/2 inches apart.
Bake at 350F for 12 minutes or until lightly browned on the edges.

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