Originally Posted by QuiltE
When I have excess, I freeze it chopped, ready for use later.
And if I'm cramped for space, I will stew some up, and freeze it stewed.
Please share your method for using the frozen chopped rhubarb. I did that, too, but read that it should be thawed before using. So I thawed it, added sugar and flour to thicken for pie filling, but it came out all watery from the frozen fruit. Do you squeeze out all the water after it thaws? It's like squeezing all the water out of chopped cooked spinach. There's almost nothing left.
How do you do it when you make a pie with frozen rhubarb? Thank you so much.