Makes 3 dozen when using medium cookie scoop
1 cup shortening
1 1/2 cups packed brown sugar
2 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups diced fresh rhubarb
Preheat oven to 350
Mix shortening and brown sugar. Beat in eggs, one at a time
In a separate bowl combine flour, baking soda and salt. Add this to the sugar mixture, gradually or the flour will go all over. Stir in rhubarb
Drop by rounded spoonfuls onto a greased cookie sheet. I used the medium cookie scoop.
Bake for 12 to 15 minutes or until golden brown. The big cookie sheet took 15 minutes, the smaller sheets took 12.