This was truly delicious. I only had 2c of rhubarb so I scaled the recipe to 2/3 and used a 9.5 inch round glass pie plate, and it was a perfect size. Other than that, I followed the directions exactly, baked it for the time suggested, etc. I think it actually would have been even better if I scaled it to 1/2 (so have 4c rhubarb in the original recipe instead of 3). Thanks for a great recipe!

Reviewed On: Jun. 21, 2009

This is the first recipe that I've felt inspired enough to rate. It was truly outstanding. I followed the recipe almost exactly (sweet potato, carrot, parsnip, asparagus, red and yellow roasted bell pepper, fresh basil, pressed the garlic in a garlic press), except I had a few things in the oven cooking slowly on a lower temp, so I ended up sauteeing the veggies in a frying pan uncovered with a little olive oil on medium high heat--15 minutes for the root veggies and then I added the asparagus for another ten minutes or so. The root veggies ended up browned on all sides (it was more labor intensive than the oven--I had to stand and move them around a lot) and perfectly cooked, as was the asparagus, but the dish was done in 25 minutes and in my opinion came out better than roasting typically does. I also chopped the roasted red peppers into very small pieces--they coated the rest of the veggies nicely that way. Everyone went back for seconds. The fresh garlic and fresh basil tasted amazing! Thanks for such a keeper of a recipe.

Reviewed On: Apr. 12, 2009