I cut up and froze fresh rhubarb and when I wanted to make a pie with it, I thawed and drained it (but did not squeeze the liquid out - just let it drain in a colander until it was thawed. Then I made the pie just like I would have if I was using fresh rhubarb, used the same amount and type of thickener, sugar, etc. It came out so watery and soupy - it was a mess and the fruit was so expensive - I was really upset. The only thing I can blame is the thawed out rhubarb.
Does anyone know what I did wrong? Has anyone successfully used frozen rhubarb to make a two-crusted pie? Did it turn out? Please help!