I have never baked with rhubarb before, so I was a little worried how it would turn out. I followed the recipe exactly, and it was perfect. I did cut the rhubarb into pretty small pieces. I let the pie mixture sit for the 30 minutes before I baked, and my pie was not at all runny. I used a lattice top and baked it for 40 minutes, then shut the oven off and let the pie sit for 10 minutes in the oven before I took it out.

Reviewed On: Jul. 21, 2009

This was the best chili I have ever had! I sauteed the chicken in olive oil (instead of veg. oil) with the onions and garlic to save time.I followed others' suggestions and used salsa verde (from Trader Joes) instead of tomatillos and added 2T of cornstarch and 1/2 cup of skim milk. I also added 2T of cumin, and omitted the corn. I served the chili with some fat-free sour cream and club crackers. My b/f and I both had 2 bowls, and there was still enough left over for dinner tomorrow night.

Reviewed On: Aug. 21, 2007