Rhubarb Cookies

Ingredients

 * 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

Directions
To cook rhubarb:
 * 1) Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar.
 * 2) Toss the rhubarb and sugar 1/2-inch pieces to 1 cup sugar.
 * 3) Toss the rhubarb and sugar together and let steep overnight (you will be amazed at how much juice the rhubarb gives off).
 * 4) Pour off 3/4 cup of the liquid and use for a drink.
 * 5) 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.
 * 6) The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers.
 * 7) Cream the butter and sugar together.
 * 8) Add the egg and beat until light, then stir in the rhubarb.
 * 9) Stir the flour, salt, baking soda, and spices together and toss until thoroughly mixed.
 * 10) Stir the dry ingredients into the rhubarb mixture until the two are blended, then fold in the optional ginger, the walnuts, and the raisins.
 * 11) 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.