> On the pancakes - is that cooked or raw rhubarb?

Raw. We just peel the thin skin-like outside layer of the stalks and run  
them through Cuisinart to slice them. Add them to the pancake mix and pour  
the mix onto a pan to fry. People claim that they can taste a difference,  
but when I don't feel like peeling, I've used the stalks as is and it  
tasted the same. I suspect that it's just the way my mom was taught and  
the tradition is carried over, but the reasoning is lost in the fog of  
memory.

For those who have never tasted it, it has a nice acidic after taste.  
Similar to quince - an ornamental bush with beautiful flowers (and big  
thorns) which produces hard, yellow apple-like fruit. We use it to make  
fruit brandy and also jam.

Przemek



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