Preheat oven to 375 degrees.

In a mixing bowl, cream together the shortening and brown sugar. Add the egg and mix well. Stir in the milk. In a separate bowl whisk together Flour, Baking Soda, Cinnamon, Pumpkin Pie Spice and Salt. Stir in Pecans, Raisins and Coconut. Combine the wet and dry ingredients and fold in the finely diced Rhubarb with a rubber spatula to thoroughly combine all ingredients. Drop by Tablespoonfuls onto Silpat lined baking sheets or greased cookie sheets. Bake at 375 degrees for 12-15 minutes or until golden. Remove from the oven and let firm up for a minute. Cool on wire racks.