Comments on: Again With the Rhubarb http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/ Thu, 17 May 2012 17:29:10 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jacqueline http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-326565 Jacqueline Thu, 12 Apr 2012 17:25:15 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-326565 Hi! I know this recipie is older, but I am a newcomer to your blog. Could I use frozed rhubarb here? I am in TX (transplanted from the midwest where we grew rhubarb) and I just don't see it fresh here. Thanks! Hi! I know this recipie is older, but I am a newcomer to your blog. Could I use frozed rhubarb here? I am in TX (transplanted from the midwest where we grew rhubarb) and I just don’t see it fresh here. Thanks!

]]> By: Granny http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1046 Granny Sat, 14 Jun 2008 01:39:02 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1046 Rhubarb...ahh, what memories. I remember eating rhubarb pie, crisp, cobbler, raw or however I could get it as a child. I'm now in my late 60's and still eating it and feeding it to my kids and grandkids who love it as well. I'm taking a huge crisp to a family reunion tomorrow and I can count on not having any to bring home. So many people who like it don't have it in their garden and it's so easy to raise. I love watching for those first leaves to pop through the ground in early spring. We freeze what we don't use fresh for use as long as it lasts. Thanks for the memories! Rhubarb…ahh, what memories. I remember eating rhubarb pie, crisp, cobbler, raw or however I could get it as a child. I’m now in my late 60′s and still eating it and feeding it to my kids and grandkids who love it as well. I’m taking a huge crisp to a family reunion tomorrow and I can count on not having any to bring home. So many people who like it don’t have it in their garden and it’s so easy to raise. I love watching for those first leaves to pop through the ground in early spring. We freeze what we don’t use fresh for use as long as it lasts. Thanks for the memories!

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1036 Kristin at The Kitchen Sink Sun, 11 May 2008 18:33:17 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1036 Hi Gary: Thanks for the comment. Actually, I do mean frozen. They become too juicy and cook more quickly than the fresh rhubarb if thawed (i.e. unfrozen). Hi Gary: Thanks for the comment. Actually, I do mean frozen. They become too juicy and cook more quickly than the fresh rhubarb if thawed (i.e. unfrozen).

]]> By: gary http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1035 gary Sun, 11 May 2008 18:30:42 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1035 Nothing serious , just a pet peeve of mine. When you " unthaw" something , you leave it frozen. I can't imagine in the Rhubarb recipe above that you meant to leave the berries frozen. Nothing serious , just a pet peeve of mine. When you ” unthaw” something , you leave it frozen. I can’t imagine in the Rhubarb recipe above that you meant to leave the berries frozen.

]]> By: Kristin at The Kitchen Sink http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1045 Kristin at The Kitchen Sink Mon, 14 Apr 2008 11:29:03 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1045 Fenke: Yes, this recipe was a total snap. Amanda: A fellow Fage junkie! Now, what do we need to do to make you see the rhubarb light? Hairy: Welcome back to the midwest! Give this a try -- and let me know how it goes. Sara: This is really similar (flavor-wise) to a strawberry-rhubarb pie. And you could certainly swap in strawberries in this crisp. Grace: Funny you should mention that. I've always looked at the pronunciation guide on the side of the carton (fa-yeh) skeptically. But I recently heard Rocco DiSpirito using it and he certainly said "fa-yeh." So I'm on board now, I think. Join me! Kevin and Joanna: I hope you guys don't have to wait too long! Amy: Thank you! Fenke: Yes, this recipe was a total snap.

Amanda: A fellow Fage junkie! Now, what do we need to do to make you see the rhubarb light?

Hairy: Welcome back to the midwest! Give this a try — and let me know how it goes.

Sara: This is really similar (flavor-wise) to a strawberry-rhubarb pie. And you could certainly swap in strawberries in this crisp.

Grace: Funny you should mention that. I’ve always looked at the pronunciation guide on the side of the carton (fa-yeh) skeptically. But I recently heard Rocco DiSpirito using it and he certainly said “fa-yeh.” So I’m on board now, I think. Join me!

Kevin and Joanna: I hope you guys don’t have to wait too long!

Amy: Thank you!

]]> By: eggsonsunday http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1044 eggsonsunday Sun, 13 Apr 2008 13:25:22 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1044 Oh, my mouth is *watering!* This looks just delicious -- I love the idea of baking the crisp in smaller gratin dishes. Those ruby-colored juices are beautiful! PS - I have new obsession going with Fage yogurt, too. How did it take me so long to try it?? -- Amy Oh, my mouth is *watering!* This looks just delicious — I love the idea of baking the crisp in smaller gratin dishes. Those ruby-colored juices are beautiful!

PS – I have new obsession going with Fage yogurt, too. How did it take me so long to try it?? — Amy

]]> By: Joanna in the kitchen http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1043 Joanna in the kitchen Sun, 13 Apr 2008 09:48:06 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1043 Ok, now I only have to wait for the fresh rhubarb to appear on the market :-) Ok, now I only have to wait for the fresh rhubarb to appear on the market :-)

]]> By: Kevin http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1042 Kevin Sun, 13 Apr 2008 00:53:10 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1042 Rhubarb crisp...mmm... I can't wait for local rhubarb to be in season. Rhubarb crisp…mmm… I can’t wait for local rhubarb to be in season.

]]> By: grace http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1041 grace Sat, 12 Apr 2008 20:36:21 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1041 i'd like fage better if i knew how to properly say the name. as it is, i never say it out loud because i don't want to mispronounce it and sound like an idiot. :) i’d like fage better if i knew how to properly say the name. as it is, i never say it out loud because i don’t want to mispronounce it and sound like an idiot. :)

]]> By: Sara http://thekitchensinkrecipes.com/2008/04/12/again-with-the-rhubarb/comment-page-1/#comment-1040 Sara Sat, 12 Apr 2008 18:47:02 +0000 http://ourkitchensink.wordpress.com/?p=1083#comment-1040 I love rhubarb. One of my favorite rhubarb inspirations is strawberry-rhubarb pie. It is juicy and it has to cool completely, but worth every minute. Perfect for an Saturday night dessert after a grilled meal. I love rhubarb. One of my favorite rhubarb inspirations is strawberry-rhubarb pie. It is juicy and it has to cool completely, but worth every minute. Perfect for an Saturday night dessert after a grilled meal.

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