Wednesday, July 18, 2012

Rhubarb Cookies

Too Much Rhubarb!!! These cookies are great for using up a bounty of rhubarb and they freeze well so you can enjoy them after your patch has gone to seed. 1C chopped rhubarb 1C brown sugar Set aside for up to 12 hours, let it get all juicy. Pour off juice and save for later. Then add 1/2 C butter (melted and cooled) 1 egg beaten Sift together and hold: 2 C flour 1 C rolled oats 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. ground cloves 1 tsp. baking soda 1 tsp. baking powder Take rhubarb and mix in dry ingredients. Add enough of the juice to make a moist cookie dough. (if your oats are old, they can be really dry and you may need more juice, add some, mix, add some more until you have a moist (but not soupy) batter. (the consistency of banana bread) If you want: 1 c. craisins 1 c. nuts (optional) 375 degrees for 12-15 minutes.