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"Love this recipe! When making the sauce, I recommend waiting to add the salt until the reduction is complete in case your wine has enough salt when reduced. Another reviewer said the sauce was bitter. I didn't put the lemon halves in my sauce; I wonder if the bitterness came from the lemon rinds? The sauce definitely has a tang, so you do want ..."
Jul 6, 2012 on FoodNetwork.com
"This is the third time I've tried an *official secret* recipe for PFChang lettuce wraps - I'M DONE SEARCHING! This one is easier, has less ingredients, and tastes just like the real thing. I used Splenda in the Special Sauce to cut down on the carbs. Splenda doesn't dissolve to a clear liquid like sugar does, but the sauce still tasted great. I di..."
Jul 11, 2006 on Food.com
"Very good! I used a mix of splenda/sugar with the flour mix in step 3. The pie tastes much richer than the typical rhubarb custard pie, and I think it's is easier to make, too. I didn't need to use a knife to test the custard--I could tell by the way it looked. Next time, I'll probably use just a bit more rhubarb (1/4 c."
May 16, 2005 on Food.com