Lynn from Fargo wrote:
> Do I need to do anything different if I want to make it with Frozen
> Rhubarb?
>
> Also, my copy of the recipe calls for 2 cups of sugar and a pint of
> whipping cream for one box of cake mix in a 9 X 13" pan.
>
> Please help asap! I need this out of the oven by 1:00 pm CDT
> Lynn in Fargo

Lynn,
I guess it's too late now but here's my experience
using frozen rhubarb. It seems that if you use it frozen
the rhubarb doesn't sink to the bottom like it's supposed
to. The next time I make it with frozen I'm going to at
least partially thaw the rhubarb. I've done it with totally
thawed 'barb but there's too much "water" when you do that.
That's why I've been doing it with completely frozen 'barb.
The first time it didn't "sink" I thought it was just a fluke
but it's happened several times since so I'm going to go with
partial from now on. Still tastes good though. I think it's
the cold from the frozen 'barb that has to do with it not
sinking.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?