I grew up eating rhubarb custard pie, but my son's favorite pie is rhubarb made as a fruit pie. I use the recipe in the Betty Crocker cook book, except I leave out the orange peel and add 1/2 tsp. almond flavoring. During rhubarb season I make up pie fillings, pour each one in a separate plastic zip type bag, and place in an aluminum pie pan to freeze. Once they are frozen I take them out of the pie pan and stack. I make fresh crust, place the frozen filling in the lower crust, cover with the top crust and bake. It takes an extra 15 to 30 minutes to bake and is well worth the time. Tastes like fresh summer pie. We also put wild black raspberry and peach pie fillings in the freezer the same way. Taste especially good in the middle of the winter.