Never ate rhubarb ubtil I moved up north, I loved it. This a great recipe!

A great recipe! I didn't follow the recipe exactly, though, because for something like key lime pie, you need to make it as sweet or as sour as reflects your preference. I added a little bit of lemon juice, splash of vanilla, and heavy whipping cream to my filling. I highly recommend making a homemade graham cracker crust, which I did, and I added a pinch of cinnamon to my crust as well. After the pie was out of the oven, I added an even sprinkling of crushed graham cracker crumbs, lime zest, and a twisted lime for decoration in the center. I served with homemade whipped cream on the side. The result was fantastic. Everyone raved about the pie and one key lime fan said it was the best she'd ever had. A great recipe, but remember to change it if you think it's too sweet or too sour as is - everyone has their preference.

SUCH a great frosting! I piped it out and it worked wonderfully. Here's what I did...I thoroughly whipped just 1 cup of heavy cream in a separate bowl and stuck it in the refrigerator, then I put the sugar / cream cheese mixture in a pot on low heat on the stove, just to get it a hair above room temperature. I mixed the cream cheese and sugar with a spoon as it was on the stovetop until it was almost totally smooth. I removed it from heat for a few minutes, then added it all at once to the bowl containing the chilled, very whipped heavy cream. I mixed all ingredients until velvety smooth and immediately placed in a piping bag. I then put the piping bag in the refrigerator for an hour or so, and when it was time to decorate my apple turnovers, the consistency of the frosting was PERFECT for piping. Not too runny or lumpy. Just right. The flavor is wonderful as well...sweet, light, creamy, and not overpoweringly sugary. Tastes divine and looks beautiful. Thanks for the recipe! Will use again and again!