Very good esp. putting a portion of the sugar mixture on the bottom of the pie shell. I used 5 cups for 9 inch pie and that seemed to be perfect. Also, I like the tartness to come through so I use 1/4 cup of sugar per cup of of Rhubarb. Cooking time was accurate for my oven.

Reviewed On: Aug. 10, 2010

So good - do try. BUT these have a different taste than white flour cookies. They are just tasty in there own way.

Reviewed On: Jan. 4, 2010

So good! I added a little extra garlic and some red pepper in addition to the green. Also I already had some cooked brown rice which I added half way through the simmering time instead of doing the uncooked at the beginning. Watch the salt as depending on the brand of peas and tomatoes you use the salt content varies widely. The peas I got had a lot of salt so I rinsed half of the cans and it was still pretty salty. So just keep that in mind depending on how much of a salt lover you are. Do try this - super tasty and super easy.

Reviewed On: Jan. 4, 2010