Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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:
Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch pieces to 1 cup sugar.
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 holding their shathe remaining until just tender but still holding their shape, less than 5 minutes.
The rhubarb is ready to eat as is, to use in other recipes, or to freeze in containers.
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 optional ginger, the walnuts, and the raisins.
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.
Category:Rhubarb Cookies Recipes
Category:Rhubarb Recipes