delicious. Make sure your rhubarb pieces are small enough. I only sliced into 1/2 inch pieces and they would have cooked more thoroughly if I had diced into 1/4 inch pieces.

Reviewed On: Jun. 15, 2009

This was good. I had reservations because I thought there wouldn't be much flavor. I tried putting in less butter, but ended up going with the whole amount. I used garlic/parsley flavored pasta and followed another reviewer's suggestion of adding a squeeze of lemon at the end. Because I probably used too much pasta, I had to add more chicken broth as well. All in all, this was a great meal as long as you use high quality ingredients. (I also used regular balsamic vinegar, which turned out fine.)

Reviewed On: Feb. 10, 2009

wow! These are way better than what you get in a store. I agree with freezing them first, then grilling... or just be careful when flipping. Either way, these are yummy. I like the way they the edges crisp up on the grill... similar to the way a burger does. I plan to use this recipe to make stuffed green peppers tonight. see taseteslikefood.com for pics.

Reviewed On: Sep. 13, 2008