ChristineMarie Recipe Reviews (Pg. 1) - Allrecipes.com (19843764)

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Rhubarb Meringue Dessert

Reviewed: May 16, 2012
First of all, does anyone know a reason why (food science related for example) we would want to refrigerate this dessert? I grew up on this and we always served it warm and fresh. I can't imagine why anyone would want the flavor suppressing result of chilling. Also, don't see why anyone would want to save leftovers in the moist cold environment of a refrigerator. I have some sitting on the counter right now, baked two days ago. Okay, now that the rant is over, I have a suggestion for small families and singles who want to have this without massive quantities of leftovers. Use the calculate feature to size the recipe to your approximate needs. I cut the recipe in half. Then I baked the crust separately, in a shallow metal pan (8 X 8). I baked the rhubarb custard in a buttered square glass baking dish, half-hour or so in the microwave, then the remaining 15 minutes in the oven, just to get the oven to temp for the meringue. Turns out very well, and I can assemble for serving. This way the custard is not soaking into the crust for days on end. The meringue has held up very well. I got so much meringue from the three eggs that I will try a four serving size using two eggs to see how that turns out.
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Streusel Rhubarb Dessert

Reviewed: May 4, 2012
I'm not sure if I did something wrong, The layer of rhubarb was bareley detectable (I would use more), and was way too sweet, even though I cut back on the sugar. I didn't like the egginess at all. This was just not what I was expecting based on past reviews. For the amount of time it takes and all the bowls that get used to assemble this, I wanted to love it. I may try again with some modifications to give it a fair shake.
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Molded Rhubarb Salad

Reviewed: Apr. 27, 2012
I'm always looking for new ways to use rhubarb since I have so much of it growing in the yard. I love the taste of ths one, but I made it with NO additional sugar. I was planning on decreasing the sugar to just one cup as suggested, but I don't like sweet, so before adding ANY sugar, I tasted the mixture. It was plenty sweet for me. I added the whole can of pineapple, including the juice. When I unmolded, it flopped. This happens to me a lot, so I'm wondering if I unmold too soon before complete jelling has taken place, or the pineapple juice affected it, or it's just because I did not oil the mold. I will have to experiment. Also, I think I could live without the pineapple; not nuts for the texture of the pineapple in there. This was very quick and easy.
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