I didn't use this recipe to the full degree; I tinkered around a little but most of the recipe remained the same. I used a 12 oz bag of frozen blueberries in place of the raisins; adding them in along with the rhubarb, and I cooked it in my crockpot for several hours until the rhubarb completely broke down (on the HIGH heat setting for 4 hours). And lastly, I added a about 1/3 cup of Minute Tapioca to thicken it up a little bit more within the last hour of cooking time... OH MY GOODNESS! YUMMMMMMMM!!!! I had to make two batches because it was such a hit, but I ended up using all the rhubarb I had :( I can't wait for next spring when the my rhubarb plants sprout up again!!!

Reviewed On: Oct. 1, 2011

In the west indies it's also called "Bake and Saltfish." I usually make the saltfish very much like you did, but I add a few cloves of minced garlic. In NYC I ran across a deli that put shredded cabbage and carrots in the mixture; sounds kinda weird but it was fantasic! I've made it at home just the same. Kids and hubby loved it, and it helped stretch the saltfish, that is quite expensive in my area.

Reviewed On: Feb. 1, 2008